Balsamic Goat Cheese Grilled Plums (Printer-friendly)

Grilled plums with goat cheese and balsamic glaze—bold, elegant, and ready in 18 minutes.

# What You'll Need:

→ Plums

01 - 4 ripe but firm plums, halved and pitted
02 - 1 tablespoon olive oil

→ Cheese and Garnish

03 - 3.5 ounces fresh goat cheese, softened
04 - 2 tablespoons chopped fresh mint or basil, optional
05 - Freshly ground black pepper to taste

→ Balsamic Glaze

06 - 1/4 cup balsamic vinegar
07 - 1 tablespoon honey

# How To Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the cut sides of the plum halves with olive oil.
03 - Place the plums cut side down on the grill. Grill for 3 to 4 minutes until grill marks appear and the fruit softens slightly. Flip and grill for another 2 to 3 minutes. Remove from heat and set aside.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 3 to 4 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency. Remove from heat and let cool slightly.
05 - Arrange grilled plums on a platter, cut side up. Spoon or pipe a dollop of goat cheese onto each half.
06 - Drizzle with the balsamic glaze. Sprinkle with fresh mint or basil and a touch of black pepper if desired. Serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours but takes less time than making a salad.
  • The balance of smoky fruit, creamy cheese, and sharp glaze hits every flavor note without trying too hard.
  • You can serve it as an appetizer with wine or finish a summer meal with it as a light, grown up dessert.
  • It works with whatever stone fruit is ripe, so you're never stuck hunting for one specific thing.
02 -
  • Don't skip softening the goat cheese, cold cheese crumbles and refuses to spread, which makes plating frustrating and messy.
  • Watch the glaze closely once it starts to simmer because it can go from perfect to burnt in about thirty seconds if you walk away.
  • If your plums are super juicy, they might drip and flare up on the grill, so keep a pair of tongs handy and move them to a cooler spot if needed.
03 -
  • Lightly oil your grill grates or pan before heating to prevent sticking, especially if your plums are very ripe.
  • Let the glaze cool for a minute or two before drizzling so it thickens up just enough to cling to the fruit instead of running off onto the plate.
  • If you're serving these at a party, grill the plums earlier in the day and assemble them right before guests arrive so you're not stuck at the stove.
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