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1
Preheat a gas or charcoal grill until very hot.
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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.
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3
Pour some olive oil in a bowl and dip the wad of paper towels into it.
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4
Carefully and quickly wipe the hot grates of the grill; this will create a nonstick grilling surface.
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5
Lay the bacon on a cutting board.
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6
Set a peach wedge at one edge of each slice and roll up to enclose the peach.
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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.
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8
Put the peaches on the grill, bacon seam side down.
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9
Grill the peaches, turning often, until the bacon is crisp, about 8 minutes.
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10
To serve, put a small pile of greens on each plate and arrange the peaches on top.
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11
I like to sprinkle them with a tiny amount of fleur de sel.
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12
Scatter the pecans on the plates, and use a vegetable peeler to shave cheese over the peaches.
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Drizzle with balsamic and olive oil.
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The peaches are terrific hot or at room temperature.
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15
Freestone Peaches
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16
Look for freestone peaches, not clingstone.
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The pit pops right out of freestone peaches, while clingstone literally cling to the pit, making it hard to remove.
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If you cant find freestone, get the clingstone but just carefully cut around the pits with a paring knife.
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19
Toasting Nuts
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20
Preheat the oven to 350F.
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Spread the nuts in a single layer on a rimmed baking sheet.
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Bake, checking the nuts periodically, until they are fragrant and lightly toasted, 8 to 15 minutes, depending on the type of nut.
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23
For example, pine nuts toast faster than pecans.
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24
Piave Vecchio Cheese
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25
Similar to Parmigiano-Reggiano, Piave Vecchio is an aged cows milk cheese from Italy but without the granularity.
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Its unique sweet and nutty flavor makes it a great addition to any cheese platter.
