Safari Stripes Cheese Meats (Print Version)

Striking appetizer of creamy cheeses and balsamic-glazed meats arranged in bold alternating stripes.

# Components:

→ 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

# Method:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer for 8–10 minutes until thick and syrupy. 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 1–2 minutes per side until just cooked through; remove and set aside. Repeat with chicken strips.
03 - On a serving platter, lay out strips of cheese and cooked meats in alternating rows to create a striped pattern.
04 - Drizzle the cooled balsamic glaze generously over the meat strips.
05 - Decorate with fresh basil leaves and sprinkle with cracked black pepper. Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen but comes together in under 40 minutes, which is the real magic trick.
  • The contrast of creamy cheese against warm, savory meat creates a flavor moment that feels more interesting than the sum of its parts.
02 -
  • Don't let the glaze cool completely on the counter or it'll turn into a thick, stubborn blob; aim for warm but not hot, so it flows across the meat like silk.
  • The meat strips need to be thin and uniform so they cook evenly and fit neatly into your stripe pattern—uneven thickness means some pieces overdone and some raw.
03 -
  • Slice all your ingredients the night before and store them separately—this removes stress from the actual cooking day and ensures uniform, neat pieces.
  • The balsamic glaze is forgiving; even if it thickens a bit too much, a tiny drizzle of water brings it back to the right consistency without losing depth.
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