The Safari Stripes Appetizer (Print Version)

Alternating strips of fresh cheese and balsamic-glazed meats create a vibrant and elegant appetizer.

# 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

# Cooking Steps:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, then reduce heat and continue to simmer 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 on each side until just cooked through. Remove and repeat with chicken strips.
03 - On a serving platter, arrange mozzarella, feta, and cooked meat strips in alternating rows to create a striped pattern.
04 - Generously drizzle the cooled balsamic glaze over the meat strips.
05 - Sprinkle fresh basil leaves and cracked black pepper over the platter.
06 - Present immediately at room temperature for best flavor.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really spent forty minutes, and that's the kind of honest magic that impresses people.
  • The combination of cool creamy cheese and warm glazed meat creates this unexpected textural moment that keeps people coming back for another bite.
  • You can prep everything ahead and just arrange it minutes before serving, which means you're actually present at your own party instead of stressed in the kitchen.
02 -
  • Don't let your balsamic reduce too far or it'll harden as it cools into something almost brittle; you want syrupy, not rock-hard candy.
  • Serving this at room temperature is non-negotiable—cold mozzarella tastes muted, and cold meat loses its tenderness, so let it sit out for ten minutes after plating if it came from the fridge.
  • The meat strips need to be relatively thin and even, or some will be raw while others are overdone, which ruins the whole elegant vibe you're going for.
03 -
  • Don't crowd the pan when searing your meats; give each strip space to breathe and develop that crucial golden crust, even if it means working in batches.
  • Fresh mozzarella and feta are delicate and don't like being cold, so pull them from the fridge about fifteen minutes before you plan to plate so they're at their most tender and flavorful.
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