Safari Stripes Cheese Meats (Printable Version)

Alternating rows of mozzarella, feta, and balsamic meats create a stylish, flavorful party dish.

# What You Need:

→ Cheese

01 - 8.8 oz fresh mozzarella, sliced into 0.4 inch thick strips
02 - 7 oz feta cheese, sliced into 0.4 inch thick strips

→ Meats

03 - 7 oz beef tenderloin, cut into 0.4 inch thick strips
04 - 7 oz chicken breast, cut into 0.4 inch thick strips
05 - 2 tbsp olive oil
06 - Salt and freshly ground black pepper, to taste

→ Balsamic Glaze

07 - 4 fl oz balsamic vinegar
08 - 1 tbsp honey

→ Garnish

09 - Fresh basil leaves
10 - Cracked black pepper

# Steps:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer for 8 to 10 minutes until thickened and syrupy. Allow to cool.
02 - Season beef and chicken strips with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear beef strips for 1 to 2 minutes per side until just cooked through. Remove and set aside. Repeat process with chicken strips.
03 - Arrange cheese and cooked meat strips on a serving platter in alternating rows to create a striped pattern.
04 - Drizzle balsamic glaze generously over the meat strips.
05 - Top with fresh basil leaves and a sprinkle of cracked black pepper.
06 - Present immediately at room temperature.

# Expert Pointers:

01 -
  • It looks like you spent hours in the kitchen when you actually spent twenty minutes.
  • Every bite feels luxurious without being difficult, which somehow makes you feel like a better cook.
  • The contrast of cool, creamy cheese against warm, glossy meat hits differently.
02 -
  • Reduce that balsamic properly or the whole thing falls apart—thin, watery vinegar is your enemy here.
  • Don't slice your cheese until right before you assemble, or it'll start sweating and looking deflated on the board.
03 -
  • Slice your cheese the morning of if you need to, but arrange the platter no more than thirty minutes before serving—texture matters more than convenience here.
  • Keep the balsamic glaze in a squeeze bottle so you can be precise with your drizzle and control the visual story you're telling on the platter.
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