Crusty sourdough topped with basil pesto, sliced chicken breast, and creamy burrata cheese—an easy Italian-inspired appetizer.
# What You Need:
→ For the Toast
01 - 4 slices sourdough bread
02 - 1 tablespoon olive oil
→ For the Chicken
03 - 1 large boneless, skinless chicken breast (approximately 7 oz)
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon garlic powder
07 - 1 tablespoon olive oil
→ For Assembly
08 - 4 tablespoons basil pesto
09 - 2 balls burrata cheese (approximately 3.5 oz each), drained
10 - Fresh basil leaves for garnish
11 - Crushed red pepper flakes
12 - Freshly ground black pepper to taste
# How to Make It:
01 - Preheat oven to 400°F.
02 - Brush both sides of sourdough slices with olive oil. Place on baking sheet and toast for 8-10 minutes, flipping halfway through, until golden and crisp.
03 - Season chicken breast with sea salt, black pepper, and garlic powder.
04 - Heat 1 tablespoon olive oil in skillet over medium heat. Add chicken breast and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest 3 minutes, then slice thinly.
05 - Spread 1 tablespoon pesto on each toasted sourdough slice.
06 - Arrange sliced chicken evenly over pesto layer 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, sprinkle of red pepper flakes, and freshly ground black pepper. Serve immediately while warm.
