Balsamic Goat Cheese Grilled Plums

I discovered grilled plums by accident one July evening when I had bought too many at the farmers market and needed to use them fast. The grill was already hot from dinner, and I thought, why not? The way the fruit caramelized and turned jammy at the edges made me rethink summer cooking entirely. Now I make these whenever stone fruit season hits and I want something that feels special without the fuss.

The first time I served these at a backyard gathering, a friend grabbed two before I even finished plating them. She stood there by the grill, eyes closed, and said it tasted like the end of summer in one bite. That became the moment I realized how much texture and temperature could transform something as simple as fruit and cheese.

Ingredients

• Ripe but firm plums: You want plums that yield slightly to pressure but still hold their shape on the grill, overripe ones will fall apart and underripe ones stay hard and sour.
• Olive oil: Just enough to keep the fruit from sticking and to help those beautiful grill marks form without any bitterness.
• Fresh goat cheese: Softened at room temperature, it spreads or pipes easily and brings that creamy tang that makes the sweetness sing.
• Fresh mint or basil: Completely optional, but a handful of torn herbs adds a brightness that cuts through the richness.
• Balsamic vinegar: Use a decent quality one, it reduces down to a thick, glossy syrup that clings to every bite.
• Honey: Balances the acidity of the vinegar and helps it thicken faster into that perfect drizzle.
• Freshly ground black pepper: A few cracks over the top right before serving adds a surprising warmth that ties everything together.

Instructions

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Get the grill ready:

Preheat your grill or grill pan to medium high heat so it is hot enough to caramelize the sugars but not so fierce that it burns the fruit. You should feel steady, strong heat when you hold your hand a few inches above the grate.

Prep the plums:

Brush the cut sides with olive oil using a pastry brush or your fingers, making sure every surface is lightly coated. This prevents sticking and helps create those gorgeous charred lines.

Grill the fruit:

Place the plums cut side down and let them sit undisturbed for 3 to 4 minutes until you see dark grill marks and the edges start to soften. Flip them gently and cook another 2 to 3 minutes, then remove and set aside on a plate.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, bring it to a gentle boil, then lower to a simmer. Stir occasionally and cook for 3 to 4 minutes until it coats the back of a spoon, then take it off the heat and let it cool slightly.

Assemble and serve:

Arrange the grilled plums cut side up on a serving platter, then spoon or pipe a small dollop of goat cheese onto each half. Drizzle the warm balsamic glaze over the top, sprinkle with fresh herbs and black pepper, and serve right away while everything is still warm.

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There was a night last August when I made these for myself after a long day, no one else around, just me and a glass of cold white wine on the porch. I ate them slowly, one by one, watching the sun go down. It was the kind of quiet moment that reminded me why I love cooking, not just for others, but for the small rituals that make ordinary evenings feel worth savoring.

How to Pick the Right Plums

Look for plums that give just a little when you press them gently near the stem, but still feel firm overall. If they are rock hard, they will taste tart and won not soften much on the grill. If they are too soft, they will turn to mush the second they hit the heat. I have learned to buy them a day or two ahead and let them ripen on the counter if needed, checking them each morning until they feel just right.

Swaps and Variations

Peaches and apricots work beautifully in place of plums, just adjust the grilling time since peaches can be softer. For a vegan version, swap the goat cheese with a cashew based spread or almond ricotta. You can also add a drizzle of maple syrup instead of honey if you prefer a different kind of sweetness, or skip the glaze entirely and just use aged balsamic straight from the bottle.

Serving Ideas

These grilled plums walk the line between appetizer and dessert with ease. Serve them on a wooden board with crusty bread and prosciutto for a starter, or plate them over vanilla ice cream or Greek yogurt for a simple, elegant finish to dinner. They are also wonderful tucked into a summer salad with arugula, toasted walnuts, and a light vinaigrette.

• Pair with a chilled Sauvignon Blanc, Prosecco, or even a light rosé.
• Add a sprinkle of flaky sea salt right before serving for an extra layer of flavor.
• Leftovers can be chopped and stirred into oatmeal or yogurt the next morning.

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This is one of those recipes that makes you look like you know what you are doing, even if you are winging it. Keep it in your back pocket for last minute guests or those nights when you want something sweet without turning on the oven.

Recipe Questions

→ Can I use other stone fruits instead of plums?

Yes, peaches, nectarines, or apricots work wonderfully as alternatives. Choose fruit that's ripe but still firm to maintain structure on the grill.

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

The glaze should coat the back of a spoon and have a syrupy consistency. It typically takes 3-4 minutes of simmering and will thicken further as it cools.

→ Can I make this dairy-free?

Absolutely. Substitute the goat cheese with your favorite plant-based cheese alternative. Cashew-based varieties work particularly well with the sweet and tangy flavors.

→ What if I don't have a grill?

A grill pan on the stovetop works perfectly. You can also broil the plums in the oven for 4-5 minutes per side, watching closely to prevent burning.

→ How should I store leftovers?

Store grilled plums and cheese separately in airtight containers in the refrigerator for up to 2 days. The balsamic glaze keeps well for up to a week. Reheat gently or serve cold.

→ What wine pairs best with this dish?

Chilled Sauvignon Blanc or Prosecco complement the sweet-savory profile beautifully. For red wine lovers, a light Pinot Noir also works well.