Safari Stripes Appetizer (Printer View)

Alternating creamy cheese and balsamic-glazed meats create a visually stunning appetizer platter with fresh basil garnish.

# 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

# Method steps:

01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, then reduce heat and simmer for 8 to 10 minutes until thickened and syrupy. Remove from heat and allow to cool.
02 - Season beef and chicken strips with salt and black 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, arrange cheese and cooked meat strips in alternating rows to create a striking striped pattern.
04 - Drizzle the cooled balsamic glaze generously over the meat strips.
05 - Garnish with fresh basil leaves and a sprinkle of cracked black pepper. Serve immediately at room temperature.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes barely 40 minutes from start to serving.
  • The contrast between creamy, cool cheese and savory warm meat keeps your palate interested.
  • You can prep everything ahead and arrange it just before guests arrive, turning last-minute hosting into something actually manageable.
02 -
  • Slice your cheese ahead of time but keep it cool, or the mozzarella will soften into nothing and lose its shape by the time you plate.
  • The balsamic glaze must cool completely before it touches anything, or it will slide off and pool at the edge of your platter like brown tears.
  • Room temperature is the sweet spot for serving this, not hot and not cold, so don't refrigerate once it's assembled.
03 -
  • Slice everything on a bias if you want the visual effect to feel even more intentional and restaurant-like.
  • Make the balsamic glaze the day before and store it in a jar, so you're only managing plating when people arrive.
  • Use a long, thin platter instead of a round one—it makes the stripes read as stripes instead of just a pile of things.
Return