Method:

Preheat grill to medium-high heat (350° - 400°F).

Combine Filippo Berio Classic Balsamic Glaze and brown sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to low, then simmer about 15 to 20 minutes or until vinegar is reduced to a glaze. Set aside.

Brush fruit with olive oil and sprinkle with salt and pepper. Grill fruit in batches, 1 minute on each side then transfer to a platter when done.

Drizzle grilled fruit with half of the balsamic glaze, top with cheese, then drizzle with remaining glaze. Serve immediately.