Imagine this: a warm summer evening, a cold glass of rosé in hand, and a plate of perfectly grilled peaches drizzled with balsamic glaze and topped with creamy goat cheese. It’s simple, elegant, and oh-so-satisfying—the kind of dish that makes you feel like a culinary genius with very little effort. Let’s whip up a little magic together, shall we?
Why You’ll Love This Recipe
I first made these grilled peaches for a backyard dinner party, and I still remember the oohs and ahhs after the first bite. Now, they’re my go-to summer appetizer or light dessert—fancy-feeling, but fuss-free!
- Sweet and savory flavor combo that’s totally crave-worthy
- Takes less than 15 minutes start to finish
- No fancy equipment needed—just a grill or grill pan
- Perfect for entertaining or treating yourself on a weeknight
- Looks stunning on a platter—hello, dinner party star!
Ingredients Breakdown
Essentials
- 4 ripe but firm peaches, halved and pitted
- 2 tablespoons olive oil
- 1/2 cup goat cheese, softened
- 1/4 cup balsamic glaze (store-bought or homemade)
- Fresh thyme or basil leaves for garnish (optional)
- Pinch of sea salt
Pro Tips
- Use freestone peaches—they’re easier to pit cleanly than clingstone.
- Want extra flavor? Add a drizzle of honey or a sprinkle of crushed pistachios.
- Softened goat cheese is easier to spread—let it sit out for 20 minutes before serving.
- No balsamic glaze on hand? Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey until thickened.
Step-by-Step Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the cut sides of the peaches with olive oil.
- Place peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear and fruit begins to soften slightly.
- Remove from grill and let cool 1–2 minutes.
- Spoon or spread a bit of goat cheese into each peach half.
- Drizzle with balsamic glaze and sprinkle with sea salt.
- Finish with fresh thyme or basil, if using. Serve warm or at room temperature.
Chef’s Tips and Tricks
- Don’t over-grill! You want the peaches slightly softened, not mushy.
- Let the peaches cool a bit before adding cheese to prevent melting.
- Use a grill basket if your peaches are super ripe and juicy—they’ll stay intact more easily.
- Make ahead tip: Grill the peaches up to 4 hours ahead and assemble just before serving.
Recipe Variations and Serving Suggestions
- Swap goat cheese for burrata, mascarpone, or ricotta for a milder flavor.
- Add crunchy prosciutto chips or crispy pancetta for a salty kick.
- Serve over a bed of arugula for a stunning salad.
- Want dessert vibes? Add vanilla bean ice cream and a touch of cinnamon.
- Pair with grilled chicken for an easy, elevated main course.
FAQs
Can I use canned or frozen peaches?
Fresh peaches are best for grilling, but you could try thawed, well-drained frozen peach halves in a pinch—just know they may be softer.
Can I make these in advance?
Yes! Grill the peaches and store them in the fridge for up to a day. Rewarm briefly or let them come to room temp before adding cheese and glaze.
What if I don’t have a grill?
No worries—a grill pan or even a cast-iron skillet works beautifully. You’re mostly looking for that caramelized sear.
Recipe Card
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 4 ripe but firm peaches, halved and pitted
- 2 tablespoons olive oil
- 1/2 cup goat cheese, softened
- 1/4 cup balsamic glaze
- Fresh thyme or basil leaves (optional)
- Pinch of sea salt
Instructions:
- Preheat grill or grill pan to medium-high.
- Brush peach halves with olive oil and grill cut-side down for 3–4 minutes.
- Remove, let cool slightly, then top with goat cheese.
- Drizzle with balsamic glaze, sprinkle with salt, and garnish with herbs.
Nutrition: ~120 calories per serving
If you try this recipe, I’d love to hear how it turned out! Drop a comment below, share your peachy creation on Instagram, and don’t forget to tag me @thekitchensaid. Let’s keep making everyday magic in the kitchen together!
