Pin My neighbor showed up one afternoon with a paper bag full of fresh basil and a jar of homemade pesto she'd been experimenting with all week. We stood in my kitchen wondering what to do with it, and I had leftover chicken in the fridge and a loaf of sourdough going stale. What started as improvisation turned into something we made three more times that month. The creamy burrata was my idea after remembering a similar toast I'd had at a cafe in Portland, and it completely changed the game.
I made these for a small dinner party last spring, and everyone kept asking if I'd taken a cooking class. The truth is I burned the first batch of toast because I got distracted by conversation, but the second round came out golden and perfect. Watching people tear into the burrata and mix it with the pesto themselves became part of the fun. One friend even took a photo before eating, which never happens at my table. It became the dish people requested by name after that night.
Ingredients
- Sourdough bread: The tangy crust holds up to all the toppings without getting soggy, and toasting it in the oven gives you that perfect crunch all the way through.
- Olive oil: Brushing it on both sides before toasting creates a golden, crispy surface that tastes like it came from a restaurant.
- Chicken breast: A single large breast is just enough for four toasts when sliced thin, and seasoning it simply lets the pesto do the talking.
- Sea salt, black pepper, garlic powder: This trio is all you need to make the chicken flavorful without competing with the pesto.
- Basil pesto: Whether you make it or buy it, good pesto is the heart of this recipe and ties everything together.
- Burrata cheese: The creamy center oozes out when you tear it, mixing with the pesto and creating little pockets of richness in every bite.
- Fresh basil leaves: A few torn leaves on top add a pop of color and a burst of fresh herbal flavor right before serving.
- Crushed red pepper flakes: Optional, but a small pinch adds just enough heat to balance the richness of the cheese.
Instructions
- Toast the Bread:
- Preheat your oven to 200 degrees Celsius and brush both sides of each sourdough slice with olive oil. Bake them on a sheet for 8 to 10 minutes, flipping halfway, until they turn golden and sound hollow when you tap them.
- Season and Cook the Chicken:
- Rub the chicken breast with salt, pepper, and garlic powder, then cook it in a hot skillet with olive oil for about 5 to 6 minutes per side until the juices run clear. Let it rest for three minutes before slicing it thin so it stays juicy.
- Spread the Pesto:
- Smear a generous tablespoon of pesto on each piece of toasted bread, making sure to cover the surface all the way to the edges. The pesto acts like a flavorful glue that holds everything together.
- Layer the Chicken:
- Arrange the sliced chicken evenly over the pesto, overlapping the pieces slightly so every bite gets some. The warm chicken will start to mingle with the pesto right away.
- Add the Burrata:
- Tear each burrata ball in half and place one half on top of each toast, letting the creamy interior spill out naturally. Do not worry about making it look perfect, the messiness is part of the charm.
- Garnish and Serve:
- Finish with fresh basil leaves, a pinch of red pepper flakes if you like heat, and a few grinds of black pepper. Serve these immediately while the toast is still warm and crispy.
Pin One Sunday morning I made these for brunch instead of the usual eggs and toast, and my partner said it felt like we were eating at a cafe in Italy. We sat outside with coffee and tore into the burrata with our hands, letting the cream mix with the pesto on the plate. It was messy and perfect, and we didn't need anything else. Sometimes the best meals are the ones that make you slow down and taste every bite.
Shortcuts That Actually Work
If you have leftover rotisserie chicken or grilled chicken from the night before, skip the cooking step entirely and just slice it up. I have done this more times than I can count, especially on weeknights when I am too tired to cook from scratch. The flavors are just as good, and you save yourself fifteen minutes and a pan to wash. Just make sure the chicken is still moist, because dry chicken will ruin the whole experience no matter how good the burrata is.
Flavor Twists to Try
Swapping basil pesto for sun dried tomato pesto gives the toast a sweeter, tangier flavor that pairs beautifully with the chicken. I also tried drizzling balsamic glaze over the top once, and the slight acidity cut through the richness in a way that made everyone go back for seconds. You could even add a handful of arugula on top for a peppery bite, or use ciabatta instead of sourdough if that is what you have on hand. The recipe is forgiving, and small changes can make it feel like a completely different dish.
Serving and Pairing Ideas
These toasts are filling enough to serve as a light lunch, but they also work as an appetizer if you cut each slice in half. I have served them with a simple green salad dressed in lemon vinaigrette, and the brightness of the salad balances the richness of the burrata perfectly. A crisp Sauvignon Blanc or a light Italian rose is ideal if you are drinking wine, but sparkling water with lemon works just as well if you are keeping it casual.
- Serve them on a wooden board for a rustic presentation that feels effortless.
- Pair with roasted cherry tomatoes on the side for extra color and a burst of sweetness.
- Make extra pesto and keep it in the fridge so you can throw these together anytime the craving hits.
Pin This recipe taught me that you do not need complicated techniques or fancy ingredients to make something that feels special. Just good bread, fresh cheese, and a little bit of care in the kitchen.
Recipe Questions
- → Can I use pre-cooked chicken for this?
Absolutely. Rotisserie chicken or leftover cooked chicken works wonderfully. Simply slice and warm gently before assembling to maintain the best flavor and texture.
- → What bread can I substitute for sourdough?
Ciabatta, focaccia, or whole grain bread are excellent alternatives. Choose crusty varieties that hold up well to toasting and toppings without becoming soggy.
- → How do I prevent the burrata from melting?
Add the burrata just before serving while everything else is still warm but not piping hot. The slight warmth enhances the creamy texture without causing it to lose its shape.
- → Can I make the pesto myself?
Yes. Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for homemade pesto. It provides superior flavor and takes only minutes to prepare.
- → What wine pairs best with this dish?
Crisp Sauvignon Blanc, light Italian rosé, or Pinot Grigio complement the fresh pesto and creamy burrata perfectly. The acidity balances the richness beautifully.
- → Can I prepare this ahead of time?
Toast the bread and cook the chicken in advance. Assemble just before serving to keep the bread crispy and the burrata fresh and properly textured.