Buy all ingredients right below the recipe
Ingredients
- 4 pcs Butter croissant
- 140 g natural cream cheese
- 3 tbsp fresh chives
- 1 tbsp extra virgin olive oil
- 200 g Prosciutto crudo ham
- 4 pcs fresh figs
- 1 handful natural walnut kernels
- 2 tbsp organic coconut blossom sugar
- 1 pinch whole pink pepper
- 2 sprigs fresh thyme bunch
- 1 handful fresh baby spinach
- 4 pcs fresh strawberries
- 1 pinch fine table salt
Preparation
- 1First, prepare the chive cream. In a bowl, stir the cream cheese until smooth with the finely chopped chives and olive oil. Season with a pinch of salt and freshly ground pink pepper. Chill in the refrigerator until ready to use.
- 2In a pan, heat the coconut blossom sugar with a teaspoon of water until it melts. Add the walnut kernels and let them caramelize briefly. Remove from heat and let cool on baking paper until firm and crispy.
- 3Slice the croissants lengthwise. Generously spread the bottom halves with the chive cream. Top with baby spinach, prosciutto slices, and figs cut into wedges. Sprinkle with fresh thyme and the caramelized walnuts.
- 4If desired, fresh strawberry slices can also be added. The croissants are also excellent for on the go – simply secure with a wooden skewer or wrap in parchment paper.
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Croissants kurz im Ofen aufbacken, bevor Sie sie füllen, werden sie besonders knusprig und das Aroma entfaltet sich noch besser. Achten Sie darauf, sie vor dem Bestreichen mit der Frischkäsecreme kurz abkühlen zu lassen.