FIREBARNS BACON BRIEGHETTI
-2 X 350 g double cream brie cheese
250 g bacon cut into small cubes
-2 finely chopped French shallots
2 tbsp. finely chopped dried tomatoes
2 tbsp finely chopped black olives
2 tbsp finely chopped parsley
2 tbsp Firebarns Bacon
-150 g cooked and drained pasta (spaghetti)
Using a knife, cut off the top of the Brie cheese to make a bowl. Place in oven at 350F for 10 minutes.
In a skillet over medium-high heat, brown the bacon and French shallot. Continue cooking until bacon is crisp. Add sun-dried tomatoes, olives, parsley and Firebarns Bacon. Mix well and continue cooking for 2 to 3 minutes.
Lift the top of the Brie cheese and place the filling on top. Replace and return to the oven for 5 minutes.
Serve with spaghetti, roll up a bite of spaghetti on a fork and dip into the Brie cheese mixture.