Safari Stripes Cheese Meat (Printable)

A sophisticated platter with creamy mozzarella, feta, and savory balsamic-glazed beef and chicken strips.

# 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 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. Bring to a simmer over medium heat, then reduce heat and let simmer for 8 to 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 to 2 minutes per side until just cooked through. Remove and set aside. Repeat with chicken strips.
03 - Arrange mozzarella, feta, and cooked meat strips in alternating rows on a serving platter, creating 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.
06 - Serve immediately at room temperature.

# Expert Suggestions:

01 -
  • It looks like you worked all day, but comes together faster than most appetizers.
  • The warm, savory meats against cool, creamy cheese create a textural contrast that keeps people coming back.
  • Naturally gluten-free and elegant enough to serve to anyone without feeling like you're offering "alternative" food.
02 -
  • Cold cheese and hot meat work against each other unless you let them sit together for a few minutes before serving; that's when they stop fighting and start complementing.
  • Don't skip letting the balsamic glaze cool—pouring hot glaze on cold cheese causes the mozzarella to weep, which makes the whole platter look sad instead of elegant.
03 -
  • Slice the cheese while it's still cool from the refrigerator, but bring it to room temperature on the platter for better flavor and texture.
  • The balsamic glaze thickens more as it cools, so if it hardens too much, gently warm it over low heat or whisk in a tiny bit of water to return it to a pourable consistency.
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