Safari Stripes Cheese Meats (Printable)

Creamy cheese and balsamic-glazed meats layered for a visually appealing, flavorful appetizer.

# Ingredient List:

→ Cheese

01 - 9 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 tablespoons olive oil
06 - Salt and freshly ground black pepper to taste

→ Balsamic Glaze

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

→ Garnish

09 - Fresh basil leaves
10 - Cracked black pepper

# How to Make:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, then reduce heat and cook for 8 to 10 minutes until thick and syrupy. Remove from heat and let cool.
02 - Season beef strips with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear beef strips 1 to 2 minutes per side until cooked through. Remove and set aside.
03 - Using the same skillet, season chicken strips with salt and black pepper. Sear 1 to 2 minutes per side until cooked through. Remove and set aside.
04 - On a serving platter, alternate rows of mozzarella, feta, beef, and chicken strips to create a striped pattern.
05 - Generously drizzle the cooled balsamic glaze over the meat strips.
06 - Top with fresh basil leaves and a sprinkle of cracked black pepper. Serve immediately at room temperature.

# Expert Tips:

01 -
  • Looks elegant enough to impress without requiring chef skills or complicated techniques.
  • Comes together in under an hour, which means you can actually enjoy your guests instead of sweating in the kitchen.
  • Works at room temperature, so there's no frantic reheating drama right before people arrive.
02 -
  • The balsamic has to reduce all the way down or it stays sharp and runny instead of becoming that silky, sweet glaze that makes people pause mid-conversation.
  • Slice everything to the same thickness or the platter looks haphazard; take an extra minute to cut uniform pieces and the whole thing feels intentional.
03 -
  • Make the balsamic glaze up to a day ahead and store it in a jar; it actually tastes better after it sits.
  • Slice your cheeses and meats about 15 minutes before you want to serve so everything is perfectly fresh but already arranged.
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