Balsamic Goat Cheese Grilled Plums Recipes

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BALSAMIC-GOAT CHEESE GRILLED PLUMS



Balsamic-Goat Cheese Grilled Plums image

Make a bold statement with this simple yet elegant treat. Ripe plums are grilled and then dressed with a balsamic reduction and tangy goat cheese. -Ariana Abelow, Holliston, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 cup balsamic vinegar
2 teaspoons grated lemon zest
4 medium firm plums, halved and pitted
1/2 cup crumbled goat cheese

Steps:

  • For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLES WITH GOAT CHEESE AND BALSAMIC GLAZE



Grilled Vegetables with Goat Cheese and Balsamic Glaze image

What a wonderful way to enjoy your veggies! We've both roasted and grilled the vegetables at different occasions and they turn out deliciously either way. Enjoy!

Provided by Denise Lepard

Categories     Other Appetizers

Time 35m

Number Of Ingredients 11

1/2 c olive oil (may need less)
2 large onions (mix it up, red, yellow, green)
4 zucchini - sliced about 1/2 inch thick circles
4 red peppers (any pepper you like - mix it up); stemmed, seeded and quartered
1 eggplant - sliced about 1/4 inch thick circles
3 or 4 carrots slices anyway you like
any other vegetable of your choice (mushrooms, tomatoes, etc.)
1/2 c balsamic vinegar
8 oz goat cheese (or soft cheese of your choice); bleu cheese works great too
kosher salt and pepper to taste
1 handful of pine nuts or nuts of your choice (optional)

Steps:

  • 1. Wash and cut all vegetables and cut. Place in a large bowl, plastic Ziploc bag or vessel of choice.
  • 2. Add 1/2 the olive oil, salt, and pepper and mix well. (I have also marinated the veggies in Italian dressing and other combinations). Place in the refrigerator for at least 1 hour.
  • 3. If grilling outside, preheat your grill to medium-low and brush grate with olive oil. Indoor grill, the same. Place vegetables on grill for 2-4 minutes each side, turn. If roasting in the oven, preheat oven to 350 degrees (I have a hot oven so I usually have it at 325). Lightly coat pan with olive oil and cook until each side has a nice golden brown color; turn.
  • 4. While veggies are grilling/roasting, heat balsamic vinegar in a saucepan and reduce by at least half.
  • 5. Arrange cooked veggies on a platter, top with goat cheese and drizzle balsamic vinegar over the top and nuts (optional).
  • 6. Serve with crunchy bread, warm, soft pita/flat bread.

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