Safari Stripes Cheese Meats (Print Version)

Alternating layers of fresh mozzarella, feta, and balsamic-glazed beef and chicken create a vibrant dish.

# What You'll Need:

→ Cheese

01 - 8.8 oz fresh mozzarella, sliced into 0.4 in thick strips
02 - 7 oz feta cheese, sliced into 0.4 in thick strips

→ Meats

03 - 7 oz beef tenderloin, cut into 0.4 in thick strips
04 - 7 oz chicken breast, cut into 0.4 in 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, then reduce heat and cook for 8 to 10 minutes until thickened 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 repeat with chicken strips.
03 - Arrange the cheese and cooked meat strips alternately in rows on a serving platter to create a striped pattern.
04 - Drizzle the balsamic glaze generously over the meat strips. Garnish with fresh basil leaves and a sprinkle of cracked black pepper.
05 - Present immediately at room temperature.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen, but honestly takes about 40 minutes from start to table.
  • The striped pattern is naturally gluten-free and makes any gathering feel a little more refined without being pretentious.
  • You can prep everything ahead and assemble just before serving, which is pure magic when hosting.
02 -
  • Don't skip cooling the glaze or it will turn the cheese into a sweaty mess—temperature matters here.
  • The magic is in slicing everything the same thickness; uneven pieces break the visual spell and cook unevenly.
  • Room temperature is non-negotiable; cold from the fridge mutes the flavors and makes the cheese rubbery.
03 -
  • A thin cheese slicer or mandoline gets you uniform slices, but a sharp knife and a steady hand work perfectly fine.
  • Taste the balsamic glaze before drizzling—some bottles are sweeter than others, so adjust the honey if you need to.
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