Pin it The first time I made these toasts, I was trying to use up leftover burrata from a dinner party the night before. I had some chicken I had already cooked, a half-empty jar of pesto in the fridge, and that beautiful sourdough from the bakery down the street. It was one of those lazy afternoons where you just start putting things together without thinking too hard, and suddenly you are standing in your kitchen eating something that feels fancy enough for a restaurant but took fifteen minutes to throw together.
I made these for my sister when she came over last month, and she literally stopped talking mid-sentence after the first bite. We ended up sitting at the counter eating them straight off the cutting board instead of setting the table like normal humans. Sometimes the best meals are the ones that happen by accident.
Ingredients
- Sourdough bread: Get the good stuff from a bakery if you can, it holds up better than supermarket bread
- Chicken breast: Boneless and skinless cooks evenly, but leftover rotisserie chicken works beautifully too
- Sea salt and black pepper: Season the chicken generously, it needs flavor since it is the star protein
- Garlic powder: My secret for adding depth without burning fresh garlic
- Olive oil: Use decent olive oil for brushing the bread and cooking the chicken
- Basil pesto: Homemade is lovely but store-bought is perfectly fine here
- Burrata cheese: Do not substitute with fresh mozzarella, the creamy center is what makes this special
- Fresh basil: Adds that bright pop of color and intensifies the basil flavor
- Red pepper flakes: Optional but I love the little kick of heat against the rich cheese
Instructions
- Get your oven going:
- Preheat to 200°C (400°F) so you are ready to toast the bread as soon as the chicken is done
- Toast the sourdough:
- Brush both sides with olive oil and bake for 8 to 10 minutes, flipping once, until golden and crisp
- Season the chicken:
- Pat the chicken dry, then sprinkle with salt, pepper, and garlic powder on both sides
- Cook the chicken:
- Heat olive oil in a skillet over medium heat and cook the chicken 5 to 6 minutes per side until cooked through
- Rest and slice:
- Let the chicken rest for 3 minutes so the juices redistribute, then slice it thinly against the grain
- Spread the pesto:
- Spoon about 1 tablespoon of pesto onto each toasted slice and spread it to the edges
- Layer the chicken:
- Arrange the sliced chicken over the pesto, letting some pieces overlap slightly
- Add the burrata:
- Tear each burrata ball in half and place one half on each toast, letting the creamy center spill out
- Garnish and serve:
- Top with fresh basil leaves, red pepper flakes if using, and freshly ground black pepper
Pin it My friend Sarah texted me the next day saying she made them for breakfast because she could not stop thinking about them. I cannot say I blame her, there is something about the combination of warm crusty bread and cool creamy cheese that works literally any time of day.
Make It Your Way
I have tried so many versions of this since that first accidental creation. Sun-dried tomato pesto adds this sweet tangy note that cuts through the rich cheese beautifully. Sometimes I add arugula underneath the chicken for some peppery bite. My husband likes his with a drizzle of hot honey.
The Wine Question
A crisp Sauvignon Blanc is my go-to because the acidity cuts through the creaminess of the burrata. A light Italian rosé works wonderfully too, especially if you are making these on a warm evening. Honestly though, a cold beer hits the spot just as well if wine is not your thing.
Serving Suggestions
These make an incredible light dinner with a simple green salad on the side. I have also served them as appetizers at parties, slicing the bread into smaller pieces so people can grab them easily. They are the kind of food that makes people feel taken care of.
- A drizzle of balsamic glaze adds beautiful color and tangy sweetness
- Cherry tomatoes halved and scattered on top bring freshness and color
- Keep extra napkins nearby because burrata has a way of getting everywhere
Pin it Every time I make these now, I think about that afternoon when I was just trying to clean out my fridge. Sometimes the best recipes come from not overthinking it.
Recipe FAQ
- → Can I make this ahead of time?
The components can be prepared separately in advance. Toast the bread, cook the chicken, and make or prepare pesto ahead. Assemble the toasts just before serving to keep the bread crisp and cheese perfectly textured. If needed, warm the assembled toasts in a 180°C oven for 2-3 minutes before serving.
- → What's the best way to slice the chicken evenly?
After cooking and resting the chicken for 3 minutes, place it on a cutting board and slice against the grain using a sharp chef's knife. Thin slices (about 1/4 inch) ensure even cooking and easier distribution on the toast. Resting the meat before slicing keeps it juicy and tender.
- → How do I prevent the bread from getting soggy?
Toast the sourdough until it's crispy and golden, which creates a barrier against moisture. Spread the pesto directly on the warm bread, then add chicken and burrata immediately. Serve right away while the toast still has its crunch. The warm toast also helps set the structure.
- → Can I use different types of cheese instead of burrata?
Yes, burrata can be substituted with fresh mozzarella, ricotta, or even whipped goat cheese. Fresh mozzarella works similarly, while ricotta adds a creamier texture. Goat cheese brings a tangy flavor that pairs wonderfully with the pesto and chicken. Use about 50g per toast.
- → What pesto variations work well with this dish?
While classic basil pesto is excellent, sun-dried tomato pesto adds a sweet-tart depth, and arugula pesto brings peppery notes. You can also try cilantro-lime pesto for a fresh twist or walnut pesto for earthiness. Store-bought versions save time, though homemade allows you to adjust flavors to preference.
- → How should I season the chicken for best results?
Season generously with sea salt, black pepper, and garlic powder before cooking. This simple seasoning profile lets the chicken shine without overpowering the pesto and burrata. The pesto itself adds herbal complexity, so you want the chicken to be a savory, neutral partner rather than heavily spiced.