Save I was hosting a backyard dinner when a friend arrived with a bag of plums she'd impulse-bought at the farmers market. We had no plan for them until someone joked about throwing fruit on the grill. Ten minutes later, we were watching those plums caramelize into something unexpectedly stunning. The tangy goat cheese and balsamic glaze came next, more instinct than recipe, and suddenly everyone wanted the story behind a dish that didn't exist an hour before.
The first time I made these for a dinner party, I plated them on a wooden board and watched grown adults go quiet mid-conversation. One guest asked if I'd trained in a restaurant. I hadn't, but I also didn't correct her. There's something about fruit on a grill that makes people think you know secrets you don't.
Ingredients
- Ripe but firm plums: You want plums that yield slightly to pressure but won't collapse on the grill, look for that sweet spot between rock hard and jammy.
- Olive oil: A light brushing keeps the fruit from sticking and adds a whisper of richness without competing with the other flavors.
- Fresh goat cheese: Let it sit at room temperature for 20 minutes so it spreads like butter, cold cheese crumbles and fights you.
- Balsamic vinegar: Use a decent bottle, not the dusty one from 2015, because this is the backbone of the glaze.
- Honey: It tempers the acidity and helps the glaze cling to the fruit like it was always meant to be there.
- Fresh mint or basil: Optional but transformative, the herbal brightness cuts through the richness and makes each bite feel complete.
- Black pepper: A few grinds add a subtle heat that plays beautifully against the sweetness.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat, hot enough that you feel the warmth radiating when you hold your hand a few inches above. If it's too cool, the plums will steam instead of char.
- Prep the plums:
- Brush the cut sides with olive oil using a pastry brush or your fingers if you're feeling rustic. Don't skip this or you'll be scraping fruit off the grates later.
- Grill the fruit:
- Place plums cut side down and walk away for 3 to 4 minutes, resisting the urge to peek. You'll know they're ready when grill marks appear and the edges start to soften. Flip them gently and cook another 2 to 3 minutes.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, bringing it to a gentle boil before dropping to a simmer. Stir occasionally and watch it thicken into a syrup after 3 to 4 minutes, then pull it off the heat.
- Assemble and serve:
- Arrange the grilled plums cut side up on a platter, dollop goat cheese onto each half using a spoon or piping bag if you're feeling elegant. Drizzle with the balsamic glaze, scatter mint or basil, and finish with black pepper before serving warm.
Save I served these at a small gathering last August and someone said they tasted like the end of summer in a single bite. I think about that comment every time I make them now. It's rare that food captures a feeling so precisely that everyone at the table feels it too.
Swaps and Variations
Peaches and apricots work beautifully here if plums aren't in season, just make sure they're firm enough to hold their shape. I've also tried this with halved figs when I wanted something a little sweeter and more dramatic. For a vegan version, swap the goat cheese for a cashew-based soft cheese or even a thick coconut yogurt, it won't taste identical but it still delivers that creamy contrast.
Pairing Suggestions
These plums love a crisp white wine, something like Sauvignon Blanc or a chilled Prosecco that won't overpower the delicate balance of flavors. If you're serving them as an appetizer, set out some toasted baguette slices or crackers for guests who want a little crunch. As a dessert, a scoop of vanilla ice cream or a drizzle of cream takes them into full indulgence territory.
Storage and Make Ahead Tips
You can grill the plums up to an hour ahead and leave them at room temperature, but add the goat cheese and glaze right before serving so everything stays fresh and vibrant. The balsamic glaze keeps in the fridge for up to a week in a sealed jar, just warm it gently before using if it gets too thick. Leftovers are rare, but if you have any, they're fantastic chopped over yogurt or grain bowls the next morning.
- Make the glaze earlier in the day and reheat it gently before drizzling.
- Grill the plums just before guests arrive so they're still warm and fragrant.
- Soften the goat cheese on the counter while the grill heats up to save time.
Save These grilled plums have become my go to when I want to impress without stress, and they've never let me down. I hope they become that dish for you too, the one you pull out when you want something beautiful that doesn't ask for much.
Recipe Q&A
- → Can I use different types of stone fruit?
Yes, peaches, nectarines, or apricots work beautifully as alternatives to plums. Choose fruit that is ripe but still firm to prevent it from falling apart 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. Remember it will thicken further as it cools.
- → Can I make this without a grill?
Absolutely. Use a grill pan on the stovetop or broil the plums in the oven for 4-5 minutes per side, watching closely to prevent burning.
- → What can I substitute for goat cheese?
Ricotta, mascarpone, or burrata offer similar creamy textures. For a vegan option, use cashew-based soft cheese or almond ricotta.
- → How should I serve these plums?
Serve warm or at room temperature. They pair wonderfully with crusty bread as an appetizer, over arugula as a salad, or alongside vanilla ice cream for dessert.
- → Can I prepare components ahead of time?
The balsamic glaze can be made up to a week in advance and stored in the refrigerator. Grill the plums just before serving for the best texture and presentation.