First the recipe. I got this from a coworker, Beth, who dined at the bistro-style restaurant, Mon Ami Gabi, at the Paris Hotel in Las Vegas. She ordered this appetizer off the menu, loved it so much that she begged, pleaded and threatened the server until he gave up the recipe. And speaking of Beth and before we get to this recipe, Beth Avedis is also an extremely talented singer and artist. Take a look at her website http://www.bethavedis.com/biography.html
I’ve served this twice now. Once on New Year’s Day over at Greg and Cauleen’s house, and the other night for our monthly gathering which we’ve named Wine Time. Both offerings turned out to be wildly popular. This photo was taken before it was baked and staged with a couple of Carr Water Crackers. I transported this dish to Cauleen’s and baked it there, then served with crackers lining the rim of the pasta bowl.
This photo is from the second time I prepared it. It’s been baked and as you can see, I’ve added a few sprinkles of crushed red pepper and served it with sliced french bread. I don’t know what kind of crackers the restaurant used, but I have to admit, I liked the offering of French bread better than the water crackers.
Beth’s Mon Ami Gabi Cheese and Marinara Appetizer
- 1 package herbed Boursin Cheese
- 8 ounces cream cheese
- 4 ounces peppered goat cheese
- Marinara sauce
Let the cheeses come to room temperature. Preheat oven to 350 degrees. In a mixing bowl, mix all cheeses together and form into a ball. Slather the marinara sauce in an ovenproof shallow pasta bowl. Place the ball of cheese in the middle. Bake until bubbly. About twenty minutes. Top with your favorite pesto and serve hot with crackers or bread.
Mon Ami Gabi Restaurant Cheese And Marinara Appetizer…It’s What’s For Superbowl.