Balsamic Goat Cheese Grilled Plums

I was cleaning out the fruit bowl one August evening when I noticed the plums had gone from rock-hard to just right. Instead of letting them slip past their prime, I fired up the grill pan still warm from dinner. The smell of caramelizing fruit hit me before I even flipped them, sweet and smoky in a way I hadn't expected. That night, those plums became something I never knew I needed until the first bite.

I brought these to a backyard gathering once, more as a whim than a plan. People kept asking if I'd ordered them from somewhere fancy. One friend stood by the platter with a cocktail napkin, quietly working through three halves before anyone noticed. It became the thing I made whenever I wanted to look effortless but still make an impression.

Ingredients

• Ripe but firm plums: You want them just shy of too soft, firm enough to hold their shape on the grill but sweet enough to caramelize beautifully.
• Olive oil: A light coating keeps them from sticking and helps those gorgeous grill marks develop without any fuss.
• Fresh goat cheese: Softened at room temperature, it spreads like butter and brings a creamy tang that plays perfectly against the sweet fruit.
• Fresh mint or basil: Optional but transformative, the herbs add a bright pop that cuts through the richness.
• Balsamic vinegar: When reduced with honey, it becomes this glossy, tangy syrup that ties everything together.
• Honey: Just a tablespoon tempers the acidity and gives the glaze body as it thickens.
• Freshly ground black pepper: A crack or two brings out the savory side and makes the sweetness more interesting.

Instructions

Get the grill ready:

Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear but not so fierce that the fruit scorches before it softens.

Prep the plums:

Brush the cut sides lightly with olive oil. This simple step prevents sticking and encourages those dark, caramelized stripes.

Grill the fruit:

Place plums cut side down and let them sizzle undisturbed for 3 to 4 minutes until grill marks form and the flesh starts to give. Flip gently and cook another 2 to 3 minutes, then pull them off while they still hold their shape.

Make the glaze:

In a small saucepan, combine balsamic vinegar and honey over medium heat. Let it bubble, then lower to a simmer and cook for 3 to 4 minutes, stirring now and then, until it coats the back of a spoon.

Assemble and serve:

Arrange the grilled plums cut side up on a platter. Spoon or pipe a generous dollop of goat cheese onto each half, drizzle with the warm glaze, and finish with herbs and pepper if you like.

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There was a night I made these after a long week, just for myself with a glass of cold Prosecco. I sat on the back step as the sun dropped, and the combination of tart, sweet, creamy, and smoky felt like a reset button. Sometimes a recipe becomes a ritual not because it feeds a crowd, but because it reminds you to slow down.

Choosing Your Plums

I learned the hard way that overripe plums turn to mush on the grill. Look for fruit that gives just slightly when pressed but still has some resistance. The skin should be taut and the flesh should feel dense. If plums are out of season or too firm, peaches and apricots work beautifully with the exact same treatment.

Serving Suggestions

These plums walk the line between appetizer and dessert with ease. I have served them on a cheese board alongside crackers and cured meats, and I have also plated them solo with a scoop of vanilla ice cream. They pair especially well with sparkling wine, crisp whites, or even a light rosé. However you serve them, they disappear fast.

Make It Your Own

Once you have the technique down, the variations are endless. Swap goat cheese for ricotta or mascarpone if you want something milder. Try a drizzle of aged sherry vinegar instead of balsamic for a different kind of sharpness. A sprinkle of crushed pistachios or toasted almonds adds crunch and makes the whole thing feel even more special.

• For a vegan version, use cashew cream or plant-based cheese and swap honey for maple syrup.
• If you do not have a grill, a hot cast iron skillet works just as well.
• Leftover glaze keeps in the fridge for a week and is wonderful on roasted vegetables or drizzled over burrata.

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This is one of those recipes that feels fancy but never fussy, impressive without any stress. Make it once and it will become your go-to whenever you want something beautiful that does not keep you in the kitchen.

Recipe Q&A

→ Can I use other fruits instead of plums?

Yes, peaches, nectarines, or apricots work wonderfully as alternatives. Choose ripe but firm fruits that will hold their shape on the grill.

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

The glaze should reduce to a syrupy consistency that coats the back of a spoon. This typically takes 3-4 minutes of simmering after it reaches a boil.

→ Can I make this ahead of time?

The balsamic glaze can be made up to a week in advance and stored in the refrigerator. However, the plums are best grilled and served immediately for optimal texture and warmth.

→ What if I don't have a grill?

A grill pan on the stovetop works perfectly. You can also use a broiler, placing plums cut-side up about 4 inches from the heat source for 4-6 minutes.

→ How do I soften goat cheese quickly?

Leave the goat cheese at room temperature for 20-30 minutes before serving. You can also microwave it in short 5-second bursts for easier spreading.

→ What wine pairs well with this dish?

A chilled Sauvignon Blanc or Prosecco complements the tangy balsamic and creamy cheese beautifully. For red wine lovers, a light Pinot Noir also works well.