3 Roma Tomatoes
1 1 Inch Thick Slide of Watermelon Cut Into Circles With a Biscuit Cutter
8 oz Log of Chèvre (Goat) Cheese, Cut Into 9 Rounds
1 dash Fresh Mint Leaves For Garnish
Place watermelon, tomatoes, and cheese on a serving platter, alternating as shown in the picture.
Sprinkle with salt and pepper.
Drizzle down the center of each row with mint pesto.
Adjust the number of rounds according to the number of servings you need. It makes a great light meal with French bread and a Rose’ wine. You can also use it as a side dish. Store in glass jar in refrigerator for up to 5 days or freeze leaving room at top of jar for expansion.
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