Safari Stripes Cheese Meats (Printable)

Alternating strips of fresh cheese and balsamic-glazed meats create an elegant, flavorful starter.

# What You'll 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, to taste
07 - Freshly ground black pepper, to taste

→ Balsamic Glaze

08 - 1/2 cup balsamic vinegar
09 - 1 tbsp honey

→ Garnish

10 - Fresh basil leaves
11 - Cracked black pepper

# How to Make It:

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 thick and syrupy. Remove from heat and allow to cool.
02 - Season beef and chicken strips with salt and black 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 repeat with chicken strips.
03 - Arrange mozzarella, feta, and cooked meat strips alternately in horizontal rows on a serving platter to create a 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 restaurant-quality but comes together in your kitchen in less than an hour, which means you can actually impress people.
  • The balsamic glaze is your secret weapon—those few minutes of reduction transform ordinary vinegar into something almost sweet and syrupy.
  • It's naturally gluten-free and requires zero cooking skills beyond basic seasoning and searing.
02 -
  • Don't let that balsamic glaze reduce too much or it'll turn bitter and stiff—you want it to drip slightly, not cement itself onto the platter.
  • Slice your cheeses thicker than you think you need to; they shrink slightly and thinner pieces can tear when you're building the pattern.
  • Room temperature is not a suggestion here—cold cheese tastes like nothing, and warm meat will wilt the basil.
03 -
  • If your balsamic glaze seizes up and turns hard, warm it gently over low heat and it'll come back to life.
  • Slice everything slightly thicker than you think necessary—thin pieces look elegant but break apart, while thicker ones hold the pattern together beautifully.
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