Balsamic Goat Cheese Grilled Plums (Printable)

Grilled plums with goat cheese and balsamic glaze—a sweet-savory delight ready in just 18 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 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 takes less than 20 minutes from start to finish, but looks and tastes like you spent an hour.
  • The contrast between warm caramelized fruit and cool tangy cheese is quietly addictive.
  • You can serve it as a starter or finish a meal with it, and either way it feels right.
02 -
  • Do not walk away from the saucepan while the balsamic reduces, it can go from syrupy to burnt in less than a minute.
  • If your plums are very ripe, grill them for less time or they will fall apart when you try to move them.
03 -
  • Oil the grill grates lightly with a paper towel dipped in oil before adding the plums to prevent sticking.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens as it sits and clings better to the fruit.
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