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Grilled Balsamic Peaches with Goat Cheese and Basil

Grilled balsamic peaches topped with creamy goat cheese and fresh basil—caramelized peach halves with deep grill marks and a sweet-tart balsamic drizzle. A quick summer appetizer that turns ripe fruit into a glossy, savory-sweet bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 4 peaches ripe, halved and pitted
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze or reduction
Balsamic glaze topping
  • 2 tbsp honey
  • 1 tbsp balsamic glaze or reduction reserved for drizzling at the end
Toppings
  • 4 oz fresh goat cheese crumbled
  • 0.25 cup fresh basil leaves torn
  • 1 flaky sea salt
  • 1 black pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your grill to medium-high heat, so it’s hot enough to set grill marks quickly.
  2. Brush the peach halves with olive oil and 1 tablespoon of the balsamic glaze.
Grill the peaches
  1. Grill cut-side down for 4-5 minutes until deep grill marks appear and the peaches look caramelized.
  2. Flip the peaches and grill for 2 more minutes on the skin side, until warmed through and glossy.
Finish and serve
  1. Transfer the peaches to a platter and immediately crumble goat cheese over each warm half.
  2. Scatter torn basil leaves over the top, then drizzle with the remaining balsamic glaze and honey.
  3. Finish with flaky sea salt and black pepper for a sweet-tart-savory contrast.

Notes

For the cleanest caramelization, keep the peaches cut-side down and avoid moving them during the first 4–5 minutes so the grill marks can set. Store leftovers in an airtight container in the fridge up to 2 days; note that goat cheese will soften and peaches will lose some char. Freeze is not recommended. Dietary swap: use a dairy-free goat-style cheese alternative if you need to keep it dairy-free.