15 minutes
1 zucchini
5.3 oz Boursin® Lemon & Rosemary
12 crackers
Zest of 1 lemon
1 sprig of rosemary
Wash the zucchini and slice it into thin ribbons using a vegetable peeler.
Blanch the ribbons in boiling salted water for 2 minutes, then drain and pat dry.
Arrange the crackers on a serving platter.
Place a zucchini ribbon on each cracker, forming a small nest.
Top with a spoonful of Boursin® Lemon & Rosemary.
Garnish with lemon zest and a small piece of rosemary.
Serve immediately and enjoy!