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Pea & Mint Bruschetta with Maple Glazed Bacon & Persian Fetta
400g Frozen peas
30g Unsalted butter
6 each Mint leaves
4 slices Bacon
100mls Maple syrup
100g Persian feta
Sea salt and freshly ground black pepper
4 slices Bread
80ml Luke Mangan extra virgin olive oil
Defrost the peas under cold water then place in a bowl, with the back of a fork crush the peas until the peas are the same consistency.
In a small pot melt the butter then add half the extra virgin olive oil then add the crushed peas. Stir and season with salt and pepper then tear the mint leaves then add to the crushed peas and cook for about a minute or until the mint are wilted down. Set aside and keep warm.
For the maple glazed bacon, pre heat the oven at 180 degrees.
Place the bacon on a tray then drizzle it with the maple syrup making sure the bacon has an even coating. Place in the oven and cook for 4 minute, the bacon should be nice and sticky, remove and place onto a clean tray.
Drizzle the remaining extra virgin olive oil on the toasted bread. Spoon the warm pea mix onto the toast then place the maple glazed bacon and Persian feta on top.