Balsamic Goat Cheese Grilled Plums

I was standing over a hot grill at a friend's patio party when someone handed me a basket of plums that were about to turn. I didn't want them to go to waste, so I brushed them with oil and tossed them on the grates just to see what would happen. The smell that rose up, sweet and smoky and almost wine-like, stopped three conversations. Everyone wanted to know what I was making, and honestly, I was making it up as I went.

The first time I plated these for a dinner party, I wasn't sure if people would get it. Grilled fruit still confuses some folks. But the moment I drizzled that glossy balsamic glaze over the cheese and watched it pool in the little valleys of the plum halves, I knew it would work. My friend's mom, who claimed she didn't like goat cheese, ate three. She said the sweetness changed everything.

Ingredients

• Ripe but firm plums: You want plums that yield slightly to pressure but still hold their shape on the grill, otherwise they'll turn to mush and fall apart.
• Olive oil: A light coating keeps the fruit from sticking and helps those beautiful char marks develop without burning.
• Fresh goat cheese: Let it sit out for 15 minutes before using so it's soft enough to dollop or pipe, the creaminess is what balances the acidity.
• Balsamic vinegar: Cheap balsamic won't reduce properly, so use something mid-range that's already a little sweet and syrupy.
• Honey: This thickens the glaze and tempers the sharpness of the vinegar, turning it into something almost dessert-like.
• Fresh mint or basil: Optional, but a handful of torn leaves adds a bright herbal note that cuts through the richness.
• Black pepper: Just a few grinds at the end, it wakes up the sweetness and makes everything taste more alive.

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 hot that the sugar in the fruit scorches immediately. If you're using charcoal, wait until the flames die down and the coals glow evenly.

Prep the plums:

Brush the cut sides with olive oil using a pastry brush or your fingers, don't skip this or they'll stick. Make sure each half is coated but not dripping.

Grill cut side down first:

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 on the skin side, then pull them off before they collapse.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, bring it to a gentle boil, then lower the heat and simmer for 3 to 4 minutes, stirring now and then. It should coat the back of a spoon when it's ready, then remove it from the heat and let it cool slightly so it thickens even more.

Assemble and finish:

Arrange the grilled plums cut side up on a platter, spoon or pipe a generous dollop of goat cheese onto each half. Drizzle with the balsamic glaze, scatter fresh herbs if you're using them, and finish with a few grinds of black pepper before serving.

Save

There's a moment right after you drizzle the glaze when everything glistens under the light, and it stops feeling like dinner and starts feeling like an event. I've served these at casual barbecues and plated dinners, and every time, someone asks for the recipe. It's become my go-to when I want to impress without stressing, and honestly, that's the kind of dish everyone should have in their back pocket.

Choosing the Right Plums

I learned the hard way that overripe plums turn into sticky jam on the grill, and underripe ones stay hard and sour even after charring. You want fruit that gives just a little when you press the skin near the stem, firm enough to slice cleanly but ripe enough to smell sweet. Black or red plums both work beautifully, though I lean toward red ones because they hold their shape a bit better and look stunning on the plate.

Serving Suggestions

These plums work just as well on a cheese board as they do on individual appetizer plates, and I've even served them over arugula with a drizzle of olive oil for a light summer salad. If you're going the dessert route, add a scoop of vanilla ice cream or a spoonful of whipped mascarpone. They're also incredible alongside grilled chicken or pork, the sweetness plays off savory mains in a way that feels restaurant-quality but completely effortless.

Make-Ahead and Storage Tips

You can make the balsamic glaze up to three days in advance and store it in a sealed jar in the fridge, just bring it back to room temperature or warm it gently before using. The plums are best grilled right before serving, but if you need to get ahead, you can grill them an hour early and leave them at room temperature, they'll still taste great even if they're not piping hot. Leftover assembled plums don't keep well because the cheese gets oily and the fruit releases juice, so only dress what you plan to serve.

• Store leftover glaze in a small jar and use it on salads, roasted vegetables, or even drizzled over fresh strawberries.
• If you have extra grilled plums, chop them up and fold them into yogurt or oatmeal the next morning.
• Goat cheese can be swapped for ricotta, mascarpone, or even a mild blue cheese if you want a stronger flavor.

Save

This dish taught me that elegance doesn't require complexity, just good timing and a willingness to let simple ingredients shine. I hope it becomes one of those recipes you pull out when you want to feel like a chef without the pressure.

Recipe FAQs

→ Can I use other stone fruits instead of plums?

Yes, peaches, nectarines, or apricots work wonderfully as substitutes. Choose fruit that's ripe but firm enough to hold its shape 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 after boiling. It will thicken further as it cools.

→ Can this be made ahead of time?

The balsamic glaze can be prepared up to a week in advance and stored in the refrigerator. However, the plums are best grilled and assembled just before serving for optimal texture and temperature contrast.

→ What type of goat cheese works best?

Fresh, soft goat cheese (chèvre) is ideal. Let it come to room temperature before serving for easier spreading and better flavor. Avoid aged or crumbly varieties.

→ Can I make this without a grill?

Absolutely. A grill pan on the stovetop works perfectly, or you can broil the plums in the oven for 4-5 minutes per side, watching carefully to prevent burning.

→ How do I make this vegan?

Simply substitute the goat cheese with a plant-based alternative such as cashew cheese or almond-based soft cheese. The rest of the ingredients are naturally vegan.