Safari Stripes Cheese Meats (Printable Version)

A striking platter with alternating creamy cheeses and balsamic-glazed meats, ideal for entertaining.

# 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 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

# How to Make It:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat and reduce heat to low, allowing the mixture to thicken to a syrupy consistency in 8 to 10 minutes. Remove from heat and 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 - On a serving platter, alternate rows of cheese strips and cooked meat strips to create a visually striking striped pattern.
04 - Drizzle the balsamic glaze generously over the arranged meat strips.
05 - Sprinkle fresh basil leaves and cracked black pepper over the platter. Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes just 40 minutes from start to plating.
  • You can prep everything ahead and assemble moments before guests arrive, so you actually get to enjoy the party.
  • The combination of creamy, salty, and tangy hits every craving at once without feeling heavy.
02 -
  • The glaze must cool completely before serving or it will slide off the meat and puddle at the bottom of the platter—I learned this the hard way at a client dinner.
  • Slice everything to exactly the same thickness so it looks intentional and planned, not like you were careless with the knife.
  • Don't skip letting the meats rest after searing; they'll be juicier and won't dry out as the platter sits out.
03 -
  • Make the balsamic glaze the day before and store it in a jar—it keeps for weeks and tastes even better after a day of resting.
  • If you're worried about the platter looking too formal, tilt your rows at slightly different angles so it feels intentional and artistic instead of precise and stiff.
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