Balsamic Goat Cheese Grilled Plums (Printer Friendly)

Caramelized plums with goat cheese and balsamic glaze. Bold, elegant, and delightfully simple in 18 minutes.

# What You Need:

→ Plums

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

→ Cheese & 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 and cook 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 transforms summer fruit into something unexpectedly elegant with almost no effort.
  • The contrast between warm, smoky plums and cool, tangy goat cheese feels like a tiny culinary secret.
  • You can serve it as an appetizer or dessert, and no one will guess it took you less than twenty minutes.
02 -
  • If your plums are too ripe, they'll collapse on the grill and turn into a sticky mess instead of holding their shape.
  • Don't skip letting the goat cheese soften, cold cheese won't melt slightly into the warm fruit and the contrast is half the magic.
  • The balsamic glaze will continue thickening as it cools, so pull it off the heat when it's just starting to coat the back of a spoon.
03 -
  • Oil the grill grates lightly before adding the plums to prevent sticking, especially if your grill pan has seen better days.
  • Make the balsamic glaze ahead and store it in a jar, it keeps for weeks and turns everything from roasted vegetables to grilled chicken into something special.
  • If you don't have a grill, a cast iron skillet over high heat will give you nearly the same caramelization and char.
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