Save on Pinterest The first time I made these toasts, I'd just come home from the farmers market with a bag of impossibly fresh sourdough and two balls of burrata that felt like they might burst in my hands. My kitchen was already filling up with the smell of basil pesto I'd made that morning, heavy with garlic and pine nuts. I ended up grilling some chicken I'd originally planned for salads, and honestly it was one of those happy accidents that becomes a regular rotation. Something about the warm bread hitting that cold creamy cheese just works.
Last summer my friend Sarah came over for what was supposed to be a quick catch-up snack, and we ended up sitting at the counter for two hours picking at leftover burrata and talking about everything. The way the torn cheese spreads across the toast like a soft cloud, and how the pesto seeps into the bread's crevices, it's just the kind of food that makes conversation flow easier. She texted me the next day saying she'd made it for her husband and he'd asked when I was coming over to cook again.
Ingredients
- Sourdough bread: Look for a loaf with a thick crust and good structure, something that will hold up under the weight of the toppings without getting soggy
- Chicken breast: One large breast gives you enough slices for four toasts, and seasoning it simply lets the other flavors shine
- Burrata: Fresh is non-negotiable here, the cream-filled center is what makes this special
- Basil pesto: Homemade is lovely but a good quality store-bought version works perfectly fine
- Fresh basil: Whole leaves tucked in at the end add a bright pop that pulls everything together
Instructions
- Get the bread going first:
- Brush both sides of each slice with olive oil and toast at 200°C for 8 to 10 minutes, flipping once, until the surface is golden and makes a hollow sound when you tap it
- Cook the chicken while the bread crisps:
- Season the breast generously with salt, pepper, and garlic powder, then cook in hot olive oil for about 6 minutes per side until it feels firm and juices run clear when pierced
- Let the chicken rest briefly:
- Set it aside for 3 minutes before slicing into thin strips, which keeps all the juices from running out onto your cutting board
- Build the foundation:
- Spread a generous tablespoon of pesto over each toasted slice, going almost to the edges so every bite gets that herby kick
- Layer on the chicken:
- Arrange the sliced chicken evenly across the toasts, overlapping the pieces slightly so none of the bread shows through
- Add the burrata:
- Tear each burrata ball in half and place one half on each toast, letting it break apart naturally and spill over the edges
- Finish and serve:
- Scatter fresh basil leaves on top, add red pepper flakes if you like heat, and grind fresh pepper over everything while still warm
Save on Pinterest My sister-in-law asked for the recipe after I served these at a casual Sunday lunch, and now she makes them whenever her book club comes over. There's something about tearing open that burrata and watching it cascade over the chicken that feels like a tiny celebration, even on a regular Tuesday evening.
Make It Your Own
Sun-dried tomato pesto brings this in a completely different direction, more sweet and concentrated. Sometimes I'll add thinly sliced cherry tomatoes or a handful of arugula underneath the chicken for extra freshness and a bit of peppery bite that cuts through the rich cheese.
Wine That Works
A crisp Sauvignon Blanc cuts through the creaminess while complementing the basil, and an Italian rosé brings just enough fruitiness without overpowering the delicate flavors. If you prefer red, a light Pinot Noir won't compete with the dish.
Shortcut Options
Rotisserie chicken works beautifully here and shaves off 15 minutes of prep time. You can also grill the bread in a pan if you don't want to heat up the oven, just keep an eye on it so it doesn't burn before getting crisp.
- Leftover pesto freezes beautifully in ice cube trays for future batches
- A drizzle of good balsamic glaze right before serving adds depth and a gorgeous dark contrast
- If you can't find burrata, fresh mozzarella works though you'll lose that luxurious cream factor
Save on Pinterest These toasts have become my go-to when I want something that feels indulgent without actually being complicated. Hope they find a regular spot in your kitchen too.
Recipe Questions & Answers
- → Can I use store-bought pesto for this dish?
Yes, store-bought basil pesto works perfectly and saves preparation time. Choose a quality brand or check ingredient lists if serving to those with nut allergies, as many pestos contain pine nuts.
- → What's the best way to cook the chicken?
Pan-searing the chicken breast over medium heat for 5-6 minutes per side ensures a golden exterior while keeping the meat tender. Let it rest 3 minutes before slicing to retain juices and maintain moisture.
- → Can I make this with leftover or rotisserie chicken?
Absolutely. Using pre-cooked chicken reduces total preparation time to just 10 minutes. Simply slice and warm gently if desired, then assemble following the same layering method.
- → How do I prevent the burrata from melting?
Add the burrata just before serving, as it's best enjoyed at room temperature or slightly chilled. Tearing it into pieces and placing on top of the warm toast creates a beautiful contrast of temperatures and textures.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the fresh basil and pesto beautifully, while a light Italian rosé adds subtle fruitiness. Both cut through the richness of the burrata and chicken perfectly.
- → Can I prepare the components ahead of time?
Toast the bread and cook the chicken up to 2 hours ahead. Store separately at room temperature. Assemble shortly before serving to keep the toast crispy and burrata creamy.