Balsamic Goat Cheese Grilled Plums

I was hosting a summer dinner on the patio when I realized I'd completely forgotten dessert. The plums sitting in a bowl on the counter looked almost too ripe to ignore, so I tossed them on the grill alongside the last of the vegetables. What came off those grates was something I never expected: soft, caramelized fruit with edges that tasted like candy. A quick smear of goat cheese and a drizzle of balsamic I'd been reducing for a salad, and suddenly I had the most elegant finish to the meal.

The first time I made these for guests, someone asked if I'd trained in pastry. I laughed because all I did was pay attention to the grill and not overthink it. There's something about the smell of fruit hitting hot metal that makes people lean in and watch. It's become my go-to when I want to impress without stress.

Ingredients

• Ripe but firm plums: They need to hold their shape on the grill, so avoid anything too soft or it will fall apart.
• Olive oil: Just enough to keep the fruit from sticking and to help those beautiful char marks develop.
• Fresh goat cheese: Let it sit out for a bit so it spreads easily, the creaminess is key to balancing the sweetness.
• Balsamic vinegar: Use a decent quality one, it reduces down and the flavor concentrates fast.
• Honey: This helps the glaze thicken and adds a floral note that plays well with the fruit.
• Fresh mint or basil: Optional but highly recommended, the herb brightens everything and adds a pop of color.
• Black pepper: A small grind on top before serving makes the whole dish feel more sophisticated.

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 plums blacken before they soften.

Prep the plums:

Brush the cut sides with olive oil using a pastry brush or your fingers. Don't skip this step or they'll stick and tear when you try to flip them.

Grill the fruit:

Place them cut side down and let them sit undisturbed for 3 to 4 minutes until you see those dark grill lines. Flip gently and cook another 2 to 3 minutes, then remove and set aside.

Make the glaze:

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

Assemble and serve:

Arrange the grilled plums on a platter cut side up, add a dollop of goat cheese to each half, then drizzle with the warm glaze. Finish with herbs and a crack of pepper if you like.

Pin This

One evening, I served these at a small gathering and watched a friend who claimed she hated goat cheese take a second helping. She said it was the warmth of the plum that made everything work together. I think that's when I realized this dish isn't just about the ingredients, it's about the temperature and timing meeting in the right moment.

Choosing Your Plums

Look for plums that give just a little when you press them but still have some resistance. If they're rock hard, they won't soften enough on the grill. If they're too soft, they'll collapse. I've had the best luck with black or red plums, but any variety works as long as it's in that sweet spot of ripeness.

Making It Your Own

I've swapped plums for peaches and apricots depending on what's in season, and both were incredible. You can also try ricotta or even a soft blue cheese if you want something bolder. For a vegan version, use cashew-based cheese, it melts just enough to feel indulgent.

Serving Suggestions

These work beautifully on a cheese board, over arugula as a starter, or plated alone as a light dessert. I like to serve them with crusty bread or crackers so guests can scoop up any extra glaze.

• Pair with a chilled Sauvignon Blanc or a glass of Prosecco for something bubbly.
• Add a handful of toasted walnuts or pistachios for crunch.
• Serve immediately while the plums are still warm and the cheese is cool.

Pin This

This recipe taught me that some of the best dishes come from moments of improvisation. Keep it simple, trust the heat, and let the fruit do the talking.

Recipe Questions & Answers

→ Can I use other fruits instead of plums?

Yes, peaches, nectarines, or apricots work wonderfully as substitutes. Choose fruit that is ripe but still firm to hold up well on the grill.

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

The glaze is done when it coats the back of a spoon and has reduced by about half. It will thicken further as it cools, so avoid over-reducing.

→ Can I make this without a grill?

Absolutely. A grill pan on the stovetop works perfectly. You can also broil the plums cut-side up for 4-5 minutes until caramelized.

→ What type of goat cheese should I use?

Fresh, soft goat cheese (chèvre) is ideal. Let it sit at room temperature before serving so it spreads easily and has a creamy texture.

→ How should I store leftovers?

Store grilled plums and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat plums gently before serving, or enjoy cold.

→ What wine pairs best with this dish?

A chilled Sauvignon Blanc, Prosecco, or even a light rosé complements the sweet and tangy flavors beautifully.