Balsamic Goat Cheese Grilled Plums (Printer view)

Grilled plums with goat cheese and balsamic glaze—elegant, simple, and ready in under 20 minutes.

# What You'll 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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Brush the cut sides of plum halves generously with olive oil.
03 - Place plums cut side down on grill. Cook for 3 to 4 minutes until grill marks form and fruit softens. Flip and grill for 2 to 3 minutes more. Remove from heat and set aside.
04 - Combine balsamic vinegar and honey in small saucepan. Bring to gentle boil over medium heat, then reduce to simmer. Cook 3 to 4 minutes, stirring occasionally, until syrupy. Remove from heat and cool slightly.
05 - Arrange grilled plums on platter cut side up. Top each half with dollop of goat cheese.
06 - Drizzle balsamic glaze over plums. Sprinkle with fresh mint or basil and black pepper as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent an hour but takes less time than boiling pasta.
  • The contrast between warm fruit and cool creamy cheese is quietly addictive.
  • You can serve it as an appetizer or dessert and somehow both feel right.
  • Grilling fruit changes everything you thought you knew about summer cooking.
02 -
  • Don't walk away while reducing the balsamic because it can go from syrup to tar in under a minute.
  • If your plums are too ripe, they'll collapse on the grill, so press gently near the stem and choose ones that give just a little.
  • Let the goat cheese come to room temperature or it will sit on top like a cold lump instead of melting into the fruit.
03 -
  • Oil the grill grates with a paper towel dipped in oil and held with tongs to prevent sticking without excess smoke.
  • Make the glaze ahead and store it in a jar in the fridge for up to two weeks, then gently rewarm before serving.
  • If you don't have a grill, a cast iron skillet over high heat works almost as well and gives you more control indoors.
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