First, cut the flesh of the watermelon into 12 square slices. Strip the rosemary sprigs, but leave needles on the top.
Spread 8 watermelon slices with the goat cream cheese and sprinkle with rosemary needles and pepper.
Place two coated watermelon slices on top of each other and place an empty slice on top.
Tuck the rosemary sprigs into the center.
Serve the turrets immediately.
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