Balsamic Goat Cheese Grilled Plums (Printable Version)

Grilled plums with creamy goat cheese and balsamic glaze—a simple yet elegant appetizer or light dessert.

# Components:

→ 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

# Preparation steps:

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 plums cut side down on the grill. Grill for 3 to 4 minutes until grill marks appear and 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 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 balsamic glaze. Sprinkle with fresh mint or basil and black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • It feels like a restaurant-quality appetizer but honestly takes less time than microwaving leftovers.
  • Works equally well as a light dessert, a palate cleanser between courses, or an unexpected starter that makes people lean in closer.
  • The whole thing comes together with ingredients you might already have, yet tastes like you planned something elaborate.
02 -
  • Don't use frozen or overly soft plums—they'll collapse into the grill grates and you'll end up frustrated, holding a spatula over a mess.
  • That balsamic reduction will thicken more as it cools, so pull it off the heat just before it looks syrupy enough; it'll get there while cooling.
  • Room temperature goat cheese is non-negotiable; cold cheese from the fridge will slide right off the warm fruit and pool at the bottom of the plate.
03 -
  • If your grill isn't quite hot enough, the plums will steam instead of caramelize—that dry heat is essential for creating those beautiful char marks.
  • Don't be afraid to let the goat cheese warm slightly; a totally cold dollop can look uninviting, but room temperature cheese will soften just enough to blend with the warm fruit.
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