Save My neighbor Marina handed me a jar of her homemade pesto through the fence one August afternoon, insisting I try it on something other than pasta. I had leftover sourdough and a lone chicken breast in the fridge, and on a whim, I grabbed the burrata I'd been saving for a special occasion. That first bite—warm, creamy, herbal—made me realize some of the best meals happen when you stop overthinking and just layer good things together.
I made these toasts for a small book club gathering last spring, and they disappeared faster than the wine. Someone asked if I'd catered them, which made me laugh—it was just good bread, a hot pan, and ingredients that wanted to be together. The smell of toasting sourdough mixed with basil filled the kitchen, and for a moment, everyone stopped talking and just ate.
Ingredients
- Sourdough bread: The tangy crust holds up beautifully under the toppings and adds structure, so avoid soft sandwich bread here.
- Olive oil: Brushing it on both sides before toasting creates a golden, crisp surface that won't get soggy under the pesto.
- Chicken breast: A single large breast is enough for four toasts when sliced thin, and seasoning it simply lets the pesto shine.
- Sea salt, black pepper, garlic powder: These three seasonings bring out the natural flavor of the chicken without competing with the basil.
- Basil pesto: Whether homemade or store-bought, pesto is the soul of this dish, so choose one with vibrant color and fresh aroma.
- Burrata cheese: Creamy, milky, and luxurious, burrata melts slightly on contact with warm chicken and makes each bite feel indulgent.
- Fresh basil leaves: A few torn leaves on top add a pop of color and a hint of anise-like sweetness.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the richness.
- Freshly ground black pepper: A final crack of pepper ties everything together and adds a subtle bite.
Instructions
- Warm the oven:
- Preheat to 200 degrees C so the bread toasts evenly and develops a deep golden color. A hot oven is key to crisp edges.
- Prep the bread:
- Brush both sides of each sourdough slice with olive oil, then arrange them on a baking sheet and toast for 8 to 10 minutes, flipping halfway, until they turn golden and sound hollow when tapped.
- Season the chicken:
- While the bread toasts, rub the chicken breast all over with salt, black pepper, and garlic powder. Let it sit for a minute so the seasoning sticks.
- Cook the chicken:
- Heat 1 tablespoon olive oil in a skillet over medium heat, then add the chicken and cook for 5 to 6 minutes per side until the juices run clear and the surface is lightly browned. Let it rest for 3 minutes before slicing thinly against the grain.
- Spread the pesto:
- Spoon 1 tablespoon of pesto onto each toasted slice and spread it gently to the edges. The warmth of the bread will release the basil aroma.
- Layer the chicken:
- Arrange the sliced chicken evenly over the pesto, overlapping slightly so every bite gets some protein.
- Add the burrata:
- Tear each burrata ball in half and place one creamy half on top of each toast. The heat will soften the cheese just enough to make it ooze.
- Garnish and serve:
- Scatter fresh basil leaves over the top, add a pinch of red pepper flakes if you like heat, and finish with a few grinds of black pepper. Serve immediately while everything is warm and the textures contrast beautifully.
Pin it One evening, I served these toasts with a chilled glass of Sauvignon Blanc on the balcony as the sun dipped low. My partner looked up mid-bite and said it tasted like a vacation, which might be the best compliment a simple recipe can get. Sometimes all you need is good bread, a few bold flavors, and the willingness to call it dinner.
Shortcuts and Swaps
If you have leftover rotisserie chicken or grilled chicken from another meal, shred or slice it and skip the skillet step entirely. I've also used sun-dried tomato pesto when I wanted a deeper, slightly tangy flavor, and it worked beautifully. For a dairy-free version, swap the burrata for marinated mozzarella or even a smear of ricotta mixed with lemon zest, though you will lose some of that signature creaminess.
Serving Suggestions
These toasts are hearty enough to be a light lunch or dinner, especially if you serve them with a simple arugula salad dressed in lemon and olive oil. I've also cut them into halves or quarters and passed them around as appetizers at gatherings, where they vanish almost instantly. A drizzle of balsamic glaze just before serving adds a sweet-tart finish that makes the burrata sing, and a glass of Italian rose or crisp white wine ties the whole experience together.
Make It Your Own
Once you've made this a few times, it becomes a canvas for whatever is in your fridge. I've added roasted cherry tomatoes when I had them on hand, swapped in arugula pesto for a peppery twist, and even used grilled zucchini instead of chicken for a vegetarian version. The formula is simple: crisp bread, bold spread, protein or vegetables, and creamy cheese.
- Try adding a handful of baby arugula under the chicken for a peppery crunch.
- Use ciabatta or a rustic Italian loaf if sourdough is not available.
- Finish with a drizzle of hot honey for a sweet and spicy contrast.
Pin it This recipe has become my go-to whenever I want something that feels special but does not require a long list or complicated technique. It reminds me that the best meals often come from trusting a few quality ingredients and letting them do what they do best.
Frequently Asked Questions
- → Can I use store-bought rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is an excellent time-saver. Simply shred or slice it and warm gently before assembling. This reduces your total prep time to just 15 minutes.
- → What type of pesto works best for this dish?
Classic basil pesto is traditional, but you can experiment with sun-dried tomato, arugula, or cilantro pesto for different flavor profiles. Homemade or quality store-bought varieties both work wonderfully.
- → How do I prevent the burrata from melting on warm toast?
Add the burrata just before serving. Since it's naturally creamy, it will soften slightly but maintain its structure when placed on warm—not piping hot—toast.
- → Can this be prepared ahead for entertaining?
Toast the bread and cook the chicken in advance, then refrigerate separately. Assemble just before serving to maintain the crispy texture and preserve the burrata's delicate consistency.
- → What beverage pairs well with this dish?
A crisp Sauvignon Blanc or light Italian rosé complements the fresh basil and creamy cheese beautifully. For non-alcoholic options, sparkling lemon water or white tea work nicely.
- → Is this suitable for those with dairy allergies?
No, this dish contains burrata and pesto with Parmesan. However, you can substitute dairy-free burrata alternatives and vegan pesto for an accommodating version.