Safari Stripes Cheese Meats (Printable)

Striking alternating layers of creamy cheeses and balsamic-glazed meats create an elegant party platter.

# Ingredient list:

→ Cheese

01 - 8.8 oz fresh mozzarella, sliced into 0.4 inch thick strips
02 - 7.1 oz feta cheese, sliced into 0.4 inch thick strips

→ Meats

03 - 7.1 oz beef tenderloin, cut into 0.4 inch thick strips
04 - 7.1 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 It:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, then reduce to low and cook for 8–10 minutes until thick 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 1–2 minutes per side until just cooked. Remove and repeat with chicken strips.
03 - On a serving platter, lay out cheese and cooked meat strips alternately to create a striped pattern.
04 - Drizzle the cooled balsamic glaze generously over the meat strips. Garnish with fresh basil leaves and a sprinkle of cracked black pepper.
05 - Present immediately at room temperature for optimal flavor.

# Expert Suggestions:

01 -
  • It looks restaurant-quality but comes together faster than most appetizers, letting you spend time with guests instead of hovering in the kitchen.
  • The contrast between cool, creamy cheese and warm, glossy meat creates a textural dance that keeps people reaching for more.
  • Naturally gluten-free and adaptable enough to honor dietary needs without making anyone feel like an afterthought.
02 -
  • Don't let the balsamic boil hard or it becomes acrid and bitter—a gentle simmer is the whole trick.
  • Slicing the cheese and meat ahead is fine, but assemble the platter no more than an hour before serving so the cheese doesn't weep and the arrangement stays sharp.
03 -
  • The quality of your balsamic matters more here than in any other recipe because it's front and center—splurge on one you'd taste straight.
  • Tear basil by hand instead of cutting it so the leaves release their oils rather than bruising, and add it right before serving so it stays vibrant.
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