1 Boursin® Minis Garlic & Fine Herbs
1 cantaloupe
150 g of prosciutto
1 cup of basil
2 cups of baby spinach
1 tablespoon of lemon juice
50 ml of extra virgin olive oil
Pinch of salt
Pepper, to taste
Cut cantaloupe into small cubes.
Take half a slice of prosciutto and wrap it around a cube of cantaloupe. Repeat for each cube.
Prepare basil pesto by blending basil, spinach, lemon juice, olive oil, and salt.
Blend mixture until smooth.
Dip Boursin® Minis Garlic & Fine Herbs into the pesto.
Assemble skewers with Boursin® Minis Garlic & Herbs and prosciutto-wrapped cantaloupe (alternating between the two).