Save The first time I made this, I was honestly just trying to use up some leftover chicken and a random burrata ball that had been sitting in my fridge. I spread some pesto on toast, layered everything together, and took a bite. My kitchen went completely silent. That accidental combination of crispy bread, creamy cheese, and savory chicken became something I now crave on busy weeknights when I want food that feels fancy without the fuss.
Last summer, my sister came over for lunch and I served these toasts on the patio. She took one bite, set it down, and just said okay, I need this recipe immediately. We spent the next hour talking about how the pesto ties everything together while the sun filtered through the garden. Sometimes the simplest meals create the best moments.
Ingredients
- 4 slices sourdough bread: The sturdy texture holds up beautifully to toppings and gets perfectly crunchy in the oven
- 1 tablespoon olive oil: For brushing the bread, this creates that golden restaurant style finish
- 1 large boneless skinless chicken breast: About 200 g, slice it thin after cooking for maximum coverage
- 1/2 teaspoon sea salt and 1/4 teaspoon black pepper: Simple seasoning that lets the other flavors shine
- 1/4 teaspoon garlic powder: This little bit of garlic flavor infuses the chicken as it cooks
- 1 tablespoon olive oil: For cooking the chicken, use a light touch so it does not get greasy
- 4 tablespoons basil pesto: Homemade or store bought, this is the vibrant heart of the whole dish
- 2 balls burrata cheese: About 100 g each, the creamy center is what makes these toasts unforgettable
- Fresh basil leaves: For that final pop of color and fresh aromatic finish
- Crushed red pepper flakes: Totally optional but adds a lovely gentle warmth
- Freshly ground black pepper: A final grind over the top brings all the flavors together
Instructions
- Get your oven ready:
- Preheat to 200°C 400°F so you are all set to toast the bread as soon as it is prepped
- Toast the sourdough:
- Brush both sides of each slice with olive oil, then bake on a sheet for 8 to 10 minutes, flipping once until golden and perfectly crisp
- Season the chicken:
- Pat the chicken dry, then sprinkle both sides with salt, pepper, and garlic powder, pressing gently to help it stick
- Cook the chicken:
- Heat 1 tablespoon olive oil in a skillet over medium heat, cook the chicken for 5 to 6 minutes per side until juices run clear, then let it rest 3 minutes before slicing thinly
- Spread the pesto:
- Divide the pesto evenly among the toasts, spreading it all the way to the edges for maximum flavor in every bite
- Layer the chicken:
- Arrange the warm sliced chicken over the pesto, letting it overlap slightly so each toast gets plenty
- Add the burrata:
- Tear each burrata ball in half and place one creamy half on top of each toast, letting it spread slightly
- Garnish and serve:
- Top with fresh basil leaves, a pinch of red pepper flakes if you like heat, and a final grind of black pepper, then serve immediately while still warm
Save My friend Sarah, who claims she cannot cook anything, made these for her book club last month. She sent me a photo of six empty plates and said they were gone in minutes. That is the thing about this dish. It looks impressive but is actually so forgiving and approachable that anyone can make it shine.
Make It Your Way
Sometimes I use sun-dried tomato pesto instead of basil, especially in winter when fresh basil feels out of place. The deep sweet tomato flavor pairs beautifully with the creamy burrata. Other times, I will drizzle balsamic glaze over the top for that sweet acidic contrast that cuts through the richness.
Wine Pairings That Work
A crisp Sauvignon Blanc cuts through the creaminess while letting the pesto shine. Or try a light Italian rosé if you want something with a bit more fruitiness. The key is something refreshing that will not compete with the bold flavors.
Timing And Prep Tips
You can cook the chicken up to two days ahead and slice it just before assembling. The pesto also keeps beautifully in the fridge for a week. The only thing that must be done right before serving is toasting the bread and tearing the burrata.
- Use rotisserie chicken to skip the cooking step entirely
- Toast the bread a minute longer than you think is necessary for extra crunch
- Let the burrata sit at room temperature for 20 minutes before serving
Save These toasts have become my go-to when friends drop by unexpectedly or when I want a meal that feels special but does not require hours in the kitchen. Hope they become a favorite in your home too.
Recipe Questions & Answers
- → How do I prevent the chicken from drying out?
Cook the chicken breast over medium heat for 5–6 minutes per side, ensuring it reaches an internal temperature of 75°C (165°F) without overcooking. Let it rest for 3 minutes after cooking to retain juices, then slice thinly for the most tender results.
- → Can I prepare the components ahead of time?
Yes, you can toast the bread, cook and slice the chicken, and prepare the burrata up to 4 hours ahead. Assemble just before serving to keep the toast crisp and burrata creamy. Store components in separate containers in the refrigerator.
- → What's the best way to handle burrata cheese?
Remove burrata from the refrigerator 10 minutes before use to bring it to room temperature. Gently tear it by hand rather than cutting with a knife to maintain its creamy interior. Drain excess liquid before placing on the toast to prevent sogginess.
- → Can I make this vegetarian?
Replace the chicken with grilled vegetables such as roasted zucchini, portobello mushrooms, or marinated artichoke hearts for a vegetarian version. The pesto and burrata will provide satisfying protein and richness to the dish.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Italian Pinot Grigio complements the fresh basil and creamy burrata beautifully. Alternatively, a dry rosé with good acidity balances the richness of the cheese and olive oil.
- → How can I add more flavor variations?
Try sun-dried tomato pesto for deeper flavor, drizzle with aged balsamic glaze for sweetness, or add roasted cherry tomatoes. A sprinkle of crispy pancetta or prosciutto adds savory depth, while toasted pine nuts provide textural contrast.