Bacon-Wrapped Peaches

Grilled bacon-wrapped peaches arugula, aged balsamic, Reggiano, and toasted pecans.


  • 16 slices (1/2 pound) Maple Cured Bacon, or store-bought, cut 1/8-inch thick
  • 2 large freestone peaches, halved, pitted and cut into 8 wedges each
  • Fleur de sel
  • 2 cups arugula leaves, for serving
  • 1/4 cup coarsely chopped toasted pecans
  • Piave Vecchio, for serving (see Note)
  • Aged balsamic vinegar, vin cotto, or saba, for drizzling
  • Extra-virgin olive oil, for drizzling

Ingredient Note: Freestone Peaches
Make sure that the peaches you buy are freestone, not clingstone. The pit pops right out of freestone peaches, while with clingstone you will have to cut around it. If you can’t find freestone, get the clingstone but just carefully cut around the pits with a paring knife.

Toasting Nuts:
Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet. Bake, checking the nuts periodically, until they are fragrant and lightly toasted, 8 to 15 minutes depending on the type of nut. For example, pine nuts toast faster than pecans.

Ingredient Note: Piave Vecchio Cheese
Similar to Parmigiano-Reggiano, Piave Vecchio is an aged cow’s milk cheese from Italy but without the granularity. Its unique sweet and nutty flavor makes a great addition to any cheese platter.


  • Knife, Cutting Board
  • Grill
  • Oven and Baking Sheet for Pecans


  1. Preheat a gas or charcoal grill and get it very hot. Oil the grates to prevent sticking
  2. Lay the bacon on a cutting board. Set a peach wedge at the edge of each slice and roll up to enclose the peaches. The bacon should wrap around the peach pieces no more than 1 1/2 times otherwise it won’t cook all the way through. Put the peaches on the grill, bacon seam side down. Grill the peaches until the bacon is crisp, turning often, about 8 minutes.
  3. To serve, put a small pile of arugula on each plate, divide the peaches on top. I like to sprinkle them with a tiny amount of fleur de sel. Scatter with pecans, and shave cheese over each one. Drizzle with balsamic and olive oil. The peaches are terrific hot or at room temp.

**Note: It’s a little tricky to keep the bacon wrapped, especially with very thick bacon. A thinner bacon could work. And while the 1.5 times around rule makes sense, understand that the bacon will shrink when cooking. While not ideal, toothpicks could help keep things together, removing them for service.

*Serves 4

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.