Balsamic Goat Cheese Grilled Plums (Print Version)

Caramelized plums with goat cheese and balsamic glaze—bold, elegant, and ready in 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 grill or grill pan to medium-high heat.
02 - Brush cut sides of plum halves with olive oil.
03 - Place plums cut side down on grill. Grill for 3-4 minutes until grill marks appear and fruit softens slightly. Flip and grill for another 2-3 minutes. Remove from heat.
04 - In small saucepan, combine balsamic vinegar and honey. Bring to gentle boil over medium heat, then reduce to simmer. Cook for 3-4 minutes, stirring occasionally, until mixture thickens to syrupy consistency. Remove from heat and cool slightly.
05 - Arrange grilled plums on platter cut side up. Spoon or pipe 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 Suggestions:

01 -
  • It transforms summer fruit into something unexpectedly sophisticated without any fancy technique.
  • The contrast between warm smoky plums and cool tangy goat cheese feels like a tiny celebration on your tongue.
  • You can serve it as a fancy appetizer or a guilt-free dessert, and nobody will guess it took under 20 minutes.
02 -
  • Don't walk away from the glaze while it simmers, it can go from perfect to burnt in under a minute and there's no coming back from that.
  • Let the plums sit on the grill without moving them or you won't get those deep caramelized lines that make them look and taste incredible.
  • Softening the goat cheese at room temperature for 20 minutes makes it spreadable and creamy instead of crumbly and cold.
03 -
  • Oil the grill grates lightly with a paper towel dipped in oil to prevent sticking and make cleanup easier.
  • If your glaze gets too thick, whisk in a teaspoon of water off the heat to loosen it back to drizzling consistency.
  • For deeper flavor, add a sprig of thyme to the glaze while it simmers, then remove it before drizzling.
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