Balsamic Goat Cheese Grilled Plums (Print Version)

Caramelized plums with creamy goat cheese and tangy balsamic glaze—bold, elegant, and delightfully simple.

# What You 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 and cook 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 but tastes like you spent an hour fussing over it.
  • The contrast between warm caramelized fruit and cool creamy cheese is ridiculously satisfying.
  • You can serve it as a fancy appetizer or a guilt-free dessert without changing a thing.
  • Grilling fruit feels like a little kitchen rebellion, and it works every single time.
02 -
  • Don't skip softening the goat cheese, cold cheese won't spread and you'll end up with clumps instead of creamy dollops.
  • Watch the balsamic glaze closely because it goes from perfect to burnt in seconds, and burnt balsamic tastes bitter and ruined.
  • If your plums are too ripe, they'll fall apart on the grill, so press them gently at the store and choose ones that still have a little firmness.
03 -
  • Oil the grill grates lightly with a paper towel dipped in oil to prevent sticking, especially if your grates aren't perfectly seasoned.
  • Let the balsamic glaze cool for a minute before drizzling, it thickens as it cools and clings better to the fruit.
  • If your goat cheese is too crumbly to dollop, whip it with a fork and a tiny splash of cream until it's smooth and pipeable.
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