Save I stumbled on this combination during one of those 'clean out the fridge' evenings when inspiration strikes from necessity. The burrata was meant for a salad, the pesto leftover from pasta, and suddenly this toast happened. Now it is the first thing friends request when they come over.
Last summer I made these for my sister on the balcony, wine glasses in hand, and she actually stopped talking mid-sentence. That is when I knew this recipe was a keeper. The way the burrata melts into the warm pesto creates this incredible sauce that you just want to scoop up with every last crumb of bread.
Ingredients
- 4 slices sourdough bread: A sturdy, thick-cut sourdough with a good crumb structure holds up beautifully under all those toppings
- 1 tablespoon olive oil: Brushing both sides before toasting gives you that perfect golden crunch that will not get soggy
- 1 large boneless skinless chicken breast: About 200 grams, pounded to even thickness if you want it to cook faster and more uniformly
- 1/2 teaspoon sea salt: I like the coarse crystals for the chicken seasoning, they create tiny pockets of flavor
- 1/4 teaspoon black pepper: Freshly ground makes all the difference here
- 1/4 teaspoon garlic powder: Distributes evenly over the chicken better than fresh garlic would in the quick sear
- 1 tablespoon olive oil: For the skillet, just enough to get a nice golden sear on the chicken
- 4 tablespoons basil pesto: Homemade is lovely but a good quality store-bought works perfectly when you are short on time
- 2 balls burrata cheese: About 100 grams each, drained well so the creamy center stays rich without making everything watery
- Fresh basil leaves: Whole small leaves or torn larger ones add that bright, fresh finish
- Crushed red pepper flakes: Just a hint of heat cuts through the rich cheese beautifully
- Freshly ground black pepper: A final grind right before serving wakes up all the flavors
Instructions
- Get your oven warm and bread ready:
- Preheat to 200°C (400°F) and brush both sides of each sourdough slice with olive oil until glistening.
- Toast until golden:
- Place on a baking sheet and bake for 8 to 10 minutes, flipping halfway, until deep golden brown and crisp throughout.
- Season the chicken:
- While bread toasts, rub the chicken breast with sea salt, black pepper, and garlic powder on all sides.
- Sear to perfection:
- Heat olive oil in a skillet over medium heat, add chicken and cook 5 to 6 minutes per side until golden and juices run clear.
- Rest before slicing:
- Let the chicken rest for 3 minutes on a cutting board, then slice thinly against the grain.
- Spread the pesto:
- Spoon 1 tablespoon of pesto onto each toasted slice and spread to the edges.
- Layer the chicken:
- Arrange sliced chicken over the pesto, slightly overlapping the pieces.
- Add the burrata:
- Tear each burrata ball in half and place one creamy half on top of each toast.
- Finish and serve:
- Scatter fresh basil leaves, add red pepper flakes if you like heat, and finish with freshly ground black pepper.
Save My neighbor smelled the garlic and pesto from her open window and showed up at my door with an empty plate. That was the moment I realized these toasts are not just food, they are an experience worth sharing.
Making It Your Own
Sometimes I swap in sun-dried tomato pesto when I want something deeper and more intense. The sweet, concentrated tomato flavor plays so nicely against the milky burrata, and the color contrast is absolutely stunning.
The Perfect Chicken Every Time
I have learned that pounding the chicken to even thickness before seasoning is the secret to no dry spots. A quick pound with a meat mallet or the bottom of a heavy pan makes everything cook uniformly, giving you those tender, juicy slices that practically melt in your mouth.
Wine Pairing Magic
A crisp Sauvignon Blanc with its grassy notes echoes the basil pesto beautifully, while a light Italian rosé cuts through the richness of the burrata. The right wine transforms this from a simple toast into something that feels like a proper occasion.
- Cold burrata straight from the fridge holds its shape better, but room temperature has more flavor
- A drizzle of balsamic glaze right before serving adds this incredible sweet-savory depth
- These are best assembled just before serving, but the components can all be prepped hours ahead
Save I hope these toasts find their way into your rotation for those nights when you want something special without the fuss. There is something so satisfying about food that looks impressive but comes together with such ease and joy.
Recipe FAQs
- → Can I use store-bought rotisserie chicken instead?
Yes, rotisserie or leftover cooked chicken works perfectly. Simply shred or slice it and use in place of freshly cooked chicken breast. This reduces cooking time significantly.
- → How do I ensure the chicken stays tender and moist?
Cook boneless, skinless chicken breast over medium heat for 5–6 minutes per side until juices run clear. Avoid overcooking. Letting it rest for 3 minutes after cooking helps retain moisture before slicing.
- → What's the best way to toast sourdough for this dish?
Brush both sides lightly with olive oil and place on a baking sheet. Toast in a preheated 200°C oven for 8–10 minutes, flipping halfway through. This creates an evenly crisp exterior while maintaining some interior chew.
- → Can I make this vegetarian?
Yes. Omit the chicken and add grilled vegetables like zucchini, eggplant, or roasted mushrooms for protein and substance. The burrata and pesto provide richness and flavor on their own.
- → How should I handle burrata cheese?
Keep burrata refrigerated until just before serving. Drain any excess liquid from the container. Tear gently and place on warm toast just before serving to preserve its creamy center. Serve immediately for best texture.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light Italian rosé complements the pesto and creamy burrata beautifully. The acidity cuts through the richness while enhancing the fresh basil flavors.