Balsamic Goat Cheese Grilled Plums

The first time I grilled fruit, I felt like I was breaking some unspoken kitchen rule. My grandmother had a strict fruit belongs in bowls philosophy, but there I was, standing over a sizzling grill pan with halved plums, watching their skin blister and their juices bubble like tiny amber volcanoes. When that first taste hit my tongue, the tangy sweetness against the smoky char, I understood why people have been cooking with fire since the dawn of time. Now its my go to when I want something that looks impressive but requires almost zero effort.

I made these for a dinner party last summer when the temperature hit ninety degrees and turning on the oven felt like a personal betrayal. My friend Sarah, who claims she hates cooked fruit, took one bite and literally moaned into her wine glass. By the end of the night, we were all standing around the grill, experimenting with whatever stone fruit we had in our bowls, debating whether thyme or mint played better with the balsamic. The plums won, hands down.

Ingredients

• 4 ripe but firm plums: You want fruit that yields slightly to pressure but isnt mushy, it will hold its shape better on the grill
• 1 tbsp olive oil: This creates that beautiful charred surface and keeps the plums from sticking to the grates
• 100 g fresh goat cheese: Room temperature cheese spreads easier and melts slightly against the warm fruit
• 2 tbsp fresh mint or basil: Mint feels bright and summery while basil adds an unexpected herbal depth
• 60 ml balsamic vinegar: The acidity cuts through the rich cheese and sweet plums perfectly
• 1 tbsp honey: Balances the sharpness of the balsamic and helps the glaze cling to the fruit

Instructions

Fire up your grill:

Get it to medium high heat, you should be able to hold your hand above the grates for about 3 seconds before it gets too hot

Prep the plums:

Brush those cut sides with olive oil like youre giving them a little spa treatment, dont forget the nooks and crannies

Get your grill marks on:

Lay the plums cut side down and let them sizzle for 3 to 4 minutes until they release naturally and show beautiful charred lines

Flip and finish:

Turn them over and grill another 2 to 3 minutes until softened but not falling apart, you still want some texture

Make the magic glaze:

Simmer the balsamic and honey in a small saucepan until it coats the back of a spoon, about 3 to 4 minutes of careful watching

Bring it all together:

Nestle a spoonful of goat cheese into each warm plum half, drizzle generously with that sticky balsamic, and scatter fresh herbs on top

Save

My sister in law still talks about the night I served these at what was supposed to be a casual backyard cookout. We ended up lingering at the table for hours, sticky fingers and all, while the fireflies came out and the conversation turned from work gossip to childhood memories. Food has a way of doing that, of turning a random Tuesday into something youll remember years later.

Choosing The Perfect Plums

Ive learned the hard way that soft plums turn into mush on the grill, no matter how gently you treat them. Look for fruit that feels like it has a few days left before it hits peak ripeness, it will continue softening as it cooks. Dark purple plums tend to be sweeter while red varieties bring more tartness, so choose based on whether you want to play up or balance that balsamic kick.

Grill Versus Grill Pan

Outdoor grills give you that authentic smoky flavor and those picture perfect crosshatch marks, but a cast iron grill pan works surprisingly well indoors. The key is getting it properly hot before adding the fruit, and resist the urge to move them around, those gorgeous grill marks need uninterrupted contact to develop. Either way, you are in for something special.

Serving Suggestions

These plums straddle the line between appetizer and dessert so beautifully that you can serve them wherever they fit your menu. I love them as a starter with crusty bread for soaking up those sweet tangy juices, or as a lighter ending to a rich meal when cake feels like too much.

• Try them on a bed of arugula with some crushed walnuts for a salad version
• Crumble some pistachios over the top for a stunning green contrast and extra crunch
• A scoop of vanilla ice cream on the side transforms this into dessert nirvana

Save

Theres something deeply satisfying about taking simple ingredients and turning them into something that makes people pause mid conversation. Hope these plums find their way to your grill soon.

Recipe Questions & Answers

→ What kind of plums are best for grilling?

For grilling, choose ripe but firm plums. Varieties like Santa Rosa, Black Plums, or even pluots work well, as they hold their shape and caramelize nicely without becoming mushy.

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Gently warm it before serving to restore its pourable consistency.

→ What if I don't have a grill?

You can use a grill pan on your stovetop, or even roast the plums in an oven. To roast, place them cut-side up on a baking sheet at 400°F (200°C) for 10-15 minutes until tender and slightly caramelized.

→ Are there any substitutions for goat cheese?

If goat cheese isn't to your liking, you could try fresh mozzarella, ricotta, or even a soft cream cheese. For a dairy-free option, a plant-based cream cheese alternative would also work.

→ What are good accompaniments for this dish?

Beyond the suggested mint or basil, consider a sprinkle of chopped pistachios for crunch, a light dusting of cinnamon, or serving alongside a scoop of vanilla bean ice cream for dessert.

→ How do I know when the plums are perfectly grilled?

The plums are ready when they have distinct grill marks, are slightly softened, and appear caramelized on the cut sides. They should still have a bit of structural integrity rather than being completely mushy.