Safari Stripes Cheese Meats (Printable Version)

Alternating creamy cheese and balsamic-glazed meats create a stunning, flavorful party platter.

# 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

# Step-by-Step Directions:

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. Remove from heat and let 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 with chicken strips.
03 - Arrange cheese and cooked meat strips alternately in rows on a serving platter, creating a visually appealing striped pattern.
04 - Drizzle the cooled balsamic glaze generously over the meat strips.
05 - Top with fresh basil leaves and a sprinkle of cracked black pepper. Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks impressive enough to make people think you fussed for hours, but it's genuinely simple.
  • The contrast of creamy cheese against savory, balsamic-glazed meat hits every part of your palate at once.
  • You can prep everything in advance and assemble it minutes before guests arrive.
02 -
  • Don't skip cooling the balsamic glaze—hot glaze will turn your cheese into a puddle, and all that careful arranging goes to waste.
  • Slice your meats and cheese consistently; uneven thicknesses look sloppy and cook unevenly, so take an extra minute with the knife.
03 -
  • If your balsamic glaze hardens as it cools, gently warm it for 10 seconds—it'll loosen right back up without cooking off any of that deep flavor.
  • The magic is in the contrast: creamy against savory, soft against structured, cool cheese against warm meat, so don't rush the arrangement.
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