Pin It The first time I made these toasts was actually by accident—I had leftover chicken from a Sunday roast and a craving for something that felt indulgent but didn't require turning on the oven for hours. The way the warm burrata melts into the pesto creates this incredible creaminess that makes every bite feel like a small celebration.
Last summer, my neighbor Sarah popped over unexpectedly while I was assembling these. She ended up staying for an hour at the kitchen island, just talking and eating, and now she requests them every time she visits. Thats the kind of food memory I love creating.
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Ingredients
- 4 slices sourdough bread: The sturdy texture holds up beautifully to the toppings and gets perfectly crisp in the oven
- 1 tablespoon olive oil: Brushing both sides ensures even golden browning and adds that irresistible crunch
- 1 large boneless skinless chicken breast: About 200g gives you just enough protein without overwhelming the delicate flavors
- 1/2 teaspoon sea salt: Enhances the chickens natural flavor and helps create a nice sear
- 1/4 teaspoon black pepper: Adds subtle warmth that balances the creamy burrata
- 1/4 teaspoon garlic powder: Distributes evenly for consistent flavor throughout the chicken
- 1 tablespoon olive oil: Creates a beautiful golden crust while keeping the meat juicy
- 4 tablespoons basil pesto: Homemade or storebought works—this is your bright herbal foundation
- 2 balls burrata cheese: The creamy interior is absolutely essential for that luxurious finish
- Fresh basil leaves: Adds a pop of color and intensifies the fresh basil notes in the pesto
- Crushed red pepper flakes: Optional but wonderful if you like a little heat to cut through the richness
- Freshly ground black pepper: A final grind adds aromatic complexity and visual appeal
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Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) so youre not waiting when you need that perfect golden toast
- Toast the sourdough:
- Brush both sides of each slice with olive oil, place on a baking sheet, and toast for 8 to 10 minutes, flipping halfway until golden and crisp
- Season the chicken:
- Pat the chicken dry with paper towels, then rub with sea salt, black pepper, and garlic powder on both sides
- Cook the chicken:
- Heat 1 tablespoon olive oil in a skillet over medium heat, add chicken and cook 5 to 6 minutes per side until juices run clear, then let rest 3 minutes before slicing thinly
- Spread the pesto:
- While the chicken rests, spread 1 tablespoon of pesto evenly over each toasted sourdough slice
- Layer the chicken:
- Arrange the warm sliced chicken over the pesto, letting the warmth slightly melt into the sauce
- Add the burrata:
- Tear each burrata ball in half and place one half on top of each toast, letting the creamy center spill over the edges
- Garnish and serve:
- Finish with fresh basil leaves, a sprinkle of red pepper flakes if desired, and freshly ground black pepper, then serve immediately
Pin It My friend Max accidentally ate three of these in one sitting, then asked if I could make them for his birthday instead of cake. I consider that the highest compliment.
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Make It Your Own
Sometimes I swap the regular pesto for sun-dried tomato pesto when I want something deeper and more intense. The sweetness of the tomatoes plays beautifully with the creamy burrata and creates a completely different experience.
The Art of Timing
Ive learned that getting all your components ready before you start assembling makes such a difference. Have your chicken sliced, your pesto measured, and your basil washed—then everything comes together in this lovely, unhurried flow.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness while letting the basil shine through. On colder days, I love these with a simple arugula salad dressed in lemon vinaigrette to add something fresh and peppery to the plate.
- Use a rotisserie chicken to cut your prep time in half
- Drizzle with balsamic glaze right before serving for extra depth
- Toast the bread a little longer than you think—it needs to stand up to those toppings
Pin It Every time I make these, Im reminded that the best recipes are often the simplest ones done with care and good ingredients.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently in a skillet before assembling the toasts.
- → What's the best way to slice the chicken breast evenly?
After cooking, let the chicken rest for 3 minutes, then slice against the grain using a sharp chef's knife. This ensures tender, even slices that sit perfectly on the toast.
- → Can I use store-bought pesto instead of homemade?
Absolutely. Store-bought basil pesto works wonderfully and saves time. Check the label for any allergens like nuts or eggs if serving to guests with dietary restrictions.
- → How do I achieve crispy sourdough?
Brush the bread slices lightly with olive oil on both sides and toast at 200°C (400°F) for 8–10 minutes, flipping halfway through. The bread should be golden and crispy on the outside while maintaining a slight chew inside.
- → What's the best wine pairing for this dish?
A crisp Sauvignon Blanc or light Italian rosé complements the pesto and burrata beautifully. The acidity cuts through the richness while highlighting the fresh basil flavors.
- → Can I make this vegetarian?
You can substitute the chicken with roasted vegetables like zucchini, eggplant, or sun-dried tomatoes for a vegetarian version while maintaining the same flavor profile and elegance.
