Grilled Bacon-Wrapped Peaches with Aged Balsamic and Piave Vecchio Cheese

• 1/2 pound (twelve 1/8-inch slices) Maple-Cured Bacon (page 230) or store-bought bacon
• 2 large freestone peaches (see Note), halved, pitted, and cut into 6 wedges each
• 1 cup bitter greens, such as arugula
• Fleur de sel or other coarse salt
• 1/4 cup coarsely chopped pecans, toasted (see Note)
• Piave Vecchio cheese (see Note)
• Aged balsamic vinegar, Vincotto, or saba, for drizzling
• Extra-virgin olive oil, for drizzling

1. Preheat a gas or charcoal grill until very hot.
2. Here is a great tip to keep food from sticking to your grill: Take a few paper towels and fold them several times to make a thick square.
3. Pour some olive oil in a bowl and dip the wad of paper towels into it.
4. Carefully and quickly wipe the hot grates of the grill; this will create a nonstick grilling surface.
5. Lay the bacon on a cutting board.
6. Set a peach wedge at one edge of each slice and roll up to enclose the peach.
7. The bacon should wrap around the peach piece no more than one and a half times; otherwise it wont cook all the way through.
8. Put the peaches on the grill, bacon seam side down.
9. Grill the peaches, turning often, until the bacon is crisp, about 8 minutes.
10. To serve, put a small pile of greens on each plate and arrange the peaches on top.
11. I like to sprinkle them with a tiny amount of fleur de sel.
12. Scatter the pecans on the plates, and use a vegetable peeler to shave cheese over the peaches.
13. Drizzle with balsamic and olive oil.
14. The peaches are terrific hot or at room temperature.
15. Freestone Peaches
16. Look for freestone peaches, not clingstone.
17. The pit pops right out of freestone peaches, while clingstone literally cling to the pit, making it hard to remove.
18. If you cant find freestone, get the clingstone but just carefully cut around the pits with a paring knife.
19. Toasting Nuts
20. Preheat the oven to 350F.
21. Spread the nuts in a single layer on a rimmed baking sheet.
22. Bake, checking the nuts periodically, until they are fragrant and lightly toasted, 8 to 15 minutes, depending on the type of nut.
23. For example, pine nuts toast faster than pecans.
24. Piave Vecchio Cheese
25. Similar to Parmigiano-Reggiano, Piave Vecchio is an aged cows milk cheese from Italy but without the granularity.
26. Its unique sweet and nutty flavor makes it a great addition to any cheese platter.

maple, peaches, bitter, salt, pecans, vecchio cheese, balsamic vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-bacon-wrapped-peaches-with-aged-balsamic-and-piave-vecchio-cheese-377738 (may not work)