Safari Stripes Cheese Meats (Print Version)

Alternating creamy cheese and balsamic-glazed meats create a visually stunning party feature.

# 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

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, then reduce to low and cook 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 repeat with chicken.
03 - Arrange mozzarella, feta, beef, and chicken strips in alternating rows on a serving platter 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 - Serve immediately at room temperature for optimal flavor presentation.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen but honestly takes just 40 minutes from start to table.
  • The balsamic glaze hits that sweet-salty-savory note that makes everyone ask for the recipe immediately.
  • You can prep everything in advance and assemble it moments before guests arrive, which means less stress and more time actually enjoying their company.
02 -
  • Do not refrigerate this dish before serving or the cheese gets tight and loses its creamy texture, which defeats the whole point.
  • The balsamic glaze thickens as it cools, so if you make it too early, it'll be almost solid when you try to drizzle it; warm it gently for just a few seconds if needed.
  • Room temperature is not negotiable here, as cold cheese and meat together feels wrong and the flavors get muted.
03 -
  • Get your balsamic reduction going first so it has time to cool to the right consistency; rushing this step means either too-thin glaze or waiting around doing nothing.
  • Slice everything while the knife is sharp and your cutting board is dry, because slippery surfaces and dull blades are how you lose focus and time.
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