Recipe by Porter Mitchell
Demonstrated at Decatur Farmers Market on September 24, 2016

Ingredients

• Watermelon radishes from Furrowed Earth Farm
• Pears from Partnership Farm
• Fresh Chevre (goat cheese) from Formaggio
• Basil from Jody’s Farm

Directions

1. Slice watermelon radishes into rounds. They should be about the thickness of a nickel.
2. Halve pears, remove seeds and stem. Slice into wedges.
3. Pluck small leaves of basil from stem. Tear larger pieces in halves or in quarters.
4. Spread a ring-finger nail’s worth of chevre onto radish and pear slices. Place basil on top of chevre.

Enjoy!

Makes a great afternoon snack or a beautiful hors d’oeuvres dish to bring to any dinner party.