Safari Stripes Cheese Meats (Printable)

A visually bold dish featuring creamy cheeses paired with savory balsamic-glazed meats in stripes.

# 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 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, reduce heat and 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 1 to 2 minutes per side until just cooked through. Remove and set aside. Repeat with chicken strips.
03 - Arrange cheese strips and cooked meat strips alternately on a serving platter to create a striped pattern.
04 - Drizzle the balsamic glaze generously over the meat strips.
05 - Top with fresh basil leaves and sprinkle cracked black pepper.
06 - Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes less time than most appetizers, and honestly, people assume you tried much harder.
  • The contrast between creamy cheese and tender glazed meat is exactly the kind of interplay that makes people reach for seconds without thinking.
02 -
  • Don't let the balsamic glaze boil too long or it becomes bitter and hard like candy; gentle simmering is what gives you that glossy, forgiving texture.
  • Room temperature is the secret—when everything sits out for ten minutes before serving, the flavors settle and the cheese softens just enough to melt slightly against the warm meat.
03 -
  • A sharp knife changes everything—dull blades tear the cheese and meat, but a good blade lets you make clean, confident cuts that look intentional on the plate.
  • If you're nervous about the sear, remember that meat keeps cooking slightly after you remove it, so pulling it off the heat when it looks just underdone means it'll be perfect by the time you plate it.
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