Balsamic Goat Cheese Grilled Plums

My neighbor brought over a basket of plums one August evening, more than she could use before they turned. I had friends coming for dinner in an hour and no real plan for a starter. I remembered seeing grilled fruit at a wine bar once, tangy and sweet with cheese, and thought I'd try my luck. The grill was already hot from burgers, and those plums caramelized so fast I barely had time to whip together a glaze. Everyone wanted the recipe before dessert even hit the table.

I've made these plums for backyard gatherings, book club nights, and once for a potluck where I forgot I'd signed up until that morning. Every time, people assume it's complicated. The truth is, the grill does most of the work. You just need fruit that's ripe enough to sweeten up but firm enough not to fall apart. I've learned that the hard way with overly soft peaches that turned to mush before they got any color.

Ingredients

• Ripe but firm plums: They should yield slightly when pressed but still hold their shape, giving you those beautiful grill marks without collapsing into jam.
• Olive oil: A light coating keeps the fruit from sticking and helps the sugars caramelize without burning.
• Fresh goat cheese: Softened at room temperature, it spreads or pipes easily and brings a creamy tang that cuts through the sweetness.
• Balsamic vinegar: Choose something decent but not your fancy aged bottle, it reduces down and intensifies, so quality matters but it doesn't have to be expensive.
• Honey: This helps the vinegar thicken into a glaze and rounds out the acidity with just enough sweetness.
• Fresh mint or basil: Optional but worth it, the herbs add a bright pop that makes the dish feel more vibrant and less one note.
• Freshly ground black pepper: Just a few cracks over the top bring out the savory side of the cheese and keep things interesting.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium high heat so it's hot enough to sear the fruit quickly without steaming it. If you're using a grill pan indoors, crack a window because the sugars will smoke a little.

Prep the plums:

Brush the cut sides with olive oil, making sure to coat them evenly so they don't stick. Set them aside while the grill heats up.

Grill the fruit:

Place the plums cut side down and let them sit undisturbed for 3 to 4 minutes until you see dark grill marks and the edges start to soften. Flip them gently and grill another 2 to 3 minutes, then pull them off before they get too mushy.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, bringing it to a gentle boil. Lower the heat and simmer for 3 to 4 minutes, stirring now and then, until it coats the back of a spoon like syrup.

Assemble and serve:

Arrange the grilled plums on a platter cut side up, then spoon or pipe a dollop of goat cheese onto each half. Drizzle the warm glaze over everything, scatter fresh herbs on top, and finish with a few grinds of black pepper.

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The first time I brought these to a dinner party, someone asked if I'd trained in pastry. I laughed because I'd been rushing and almost forgot the mint entirely. But that's the thing about this dish, it feels fancy without demanding perfection. You plate it, drizzle the glaze, and suddenly it looks like something from a magazine. It's become my go to when I want to impress without the pressure.

Choosing Your Fruit

Plums are classic, but peaches and apricots work just as well if that's what's in season. I once used nectarines when plums were out of stock, and they caramelized even faster, almost too fast, so I had to lower the heat. The key is firmness, if the fruit bruises easily in your hand, it's too ripe for the grill. You want it to hold its shape and develop those char lines without falling apart into a sticky mess.

Pairing and Serving

I usually serve these as an appetizer with a chilled Sauvignon Blanc or a glass of Prosecco, something crisp that can stand up to the tangy glaze. But I've also put them out after a light dinner as a not too sweet ending, especially in the summer when no one wants a heavy dessert. They're just as good at room temperature if you grill them ahead, though the goat cheese and glaze are best added right before serving so everything stays fresh and glossy.

Make It Your Own

If you're dairy free or cooking for someone who is, swap the goat cheese for a plant based version, I've tried it with cashew cheese and it worked beautifully. You can also experiment with the herbs, thyme and rosemary add a more savory spin, while a little orange zest in the glaze brings brightness. The recipe is forgiving, so don't be afraid to adjust it based on what you have or what sounds good to you in the moment.

• Try a sprinkle of crushed pistachios or toasted pine nuts for extra texture and richness.
• If you like heat, a pinch of red pepper flakes over the top adds a surprising kick that plays well with the sweetness.
• Leftover glaze keeps in the fridge for a week and is great drizzled over salads, roasted vegetables, or even vanilla ice cream.

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These plums have become one of those recipes I return to whenever I need something that feels special but doesn't ask too much of me. They remind me that good food doesn't have to be complicated, just thoughtful and timed right.

Recipe FAQs

→ Can I use other fruits instead of plums?

Yes, peaches, nectarines, or apricots work beautifully with this preparation. Choose fruit that is ripe but still firm to hold up on the grill.

→ How do I know when the balsamic glaze is ready?

The glaze should coat the back of a spoon and have a syrupy consistency. It will thicken further as it cools, so don't reduce it too much.

→ Can I make this ahead of time?

The balsamic glaze can be made up to 3 days in advance and stored in the refrigerator. Grill the plums just before serving for the best texture and temperature contrast.

→ What if I don't have a grill?

A grill pan on the stovetop works perfectly. You can also broil the plums in the oven for 4-5 minutes, watching carefully to prevent burning.

→ How should I serve these plums?

Serve warm or at room temperature as an appetizer with crackers or crostini, or as a dessert on their own. They pair wonderfully with white wine or sparkling beverages.

→ Can I make a vegan version?

Absolutely. Substitute the goat cheese with a plant-based cheese alternative or cashew cream for a dairy-free option that maintains the creamy element.