Pesto Chicken Burrata Toast (Print)

Crusty sourdough topped with zesty pesto, tender chicken slices, and creamy burrata cheese for an Italian-inspired appetizer.

# Ingredients:

→ Toast Base

01 - 4 slices sourdough bread
02 - 1 tablespoon olive oil

→ Chicken

03 - 1 large boneless, skinless chicken breast (approximately 7 ounces)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon olive oil

→ Assembly and Garnish

08 - 4 tablespoons basil pesto
09 - 2 balls burrata cheese (approximately 3.5 ounces each), drained
10 - Fresh basil leaves for garnish
11 - Crushed red pepper flakes, optional
12 - Freshly ground black pepper to taste

# Directions:

01 - Preheat your oven to 400°F (200°C).
02 - Brush both sides of the sourdough slices with olive oil. Place on a baking sheet and toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp.
03 - While the bread toasts, season the chicken breast evenly with sea salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breast and cook for 5 to 6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto onto each toasted sourdough slice.
06 - Arrange the sliced chicken evenly over the pesto on each toast.
07 - Tear each burrata ball in half and place one half on top of each toast.
08 - Garnish with fresh basil leaves, a sprinkle of red pepper flakes if desired, and freshly ground black pepper. Serve immediately while warm.

# Expert Tips:

01 -
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • The contrast between crispy toast, warm chicken, and cool creamy burrata is absolutely perfect.
  • You can prep the chicken ahead and assemble these toasts in under five minutes when hunger strikes.
  • It uses simple ingredients you probably already have or can grab quickly at any grocery store.
02 -
  • Do not skip letting the chicken rest after cooking or all the juices will run out when you slice it and the meat will be dry.
  • Tear the burrata instead of slicing it so the creamy center stays intact and oozes out when people bite into the toast.
  • Toast the bread in the oven instead of a toaster so both sides get crispy and it can hold the weight of all the toppings.
03 -
  • Use room temperature burrata instead of cold so it spreads more easily and tastes creamier.
  • If your pesto is too thick, stir in a teaspoon of olive oil to loosen it up before spreading.
  • Assemble the toasts right before serving or the bread will lose its crunch and get soggy from the pesto.
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