Save My neighbor handed me a jar of homemade pesto through the fence one Saturday morning, insisting I try it on something other than pasta. I had leftover sourdough from the farmers market and a chicken breast thawing in the fridge. What started as a quick lunch experiment turned into something I now make whenever I want to feel a little fancy without the fuss. The creamy burrata melting over warm chicken and that sharp, herbaceous pesto made me rethink what toast could be.
I first served this to my book club on a whim, worried it was too simple. Everyone went quiet after the first bite, then someone asked if I had more bread. We ended up making a second round together in my kitchen, laughing as we tore the burrata and debated whether to add more red pepper flakes. It became our unofficial meeting starter, and now they request it every few months.
Ingredients
- Sourdough bread: Look for a rustic loaf with a sturdy crust, it holds up to the toppings without going soggy and adds a pleasant chew.
- Olive oil: Use a decent extra virgin for brushing the bread, it brings out a golden, almost nutty flavor when toasted.
- Boneless, skinless chicken breast: A single large breast is just enough for four toasts, and pounding it to even thickness helps it cook faster and stay juicy.
- Sea salt, black pepper, garlic powder: Simple seasonings that let the pesto and burrata shine without competing for attention.
- Basil pesto: Homemade is lovely, but a good quality jar from the store works beautifully and saves you time on a weeknight.
- Burrata cheese: This is the star, creamy and mild with a molten center that oozes over everything when you tear it open.
- Fresh basil leaves: A few torn leaves on top add a pop of color and a hint of freshness that ties the whole dish together.
- Crushed red pepper flakes: Optional, but a small pinch adds just enough heat to balance the richness of the cheese.
Instructions
- Toast the Bread:
- Preheat your oven to 200°C (400°F) and brush both sides of each sourdough slice with olive oil. Bake on a sheet for 8 to 10 minutes, flipping halfway, until the edges turn golden and crisp.
- Season and Cook the Chicken:
- While the bread toasts, season the chicken breast all over with salt, pepper, and garlic powder. Heat a tablespoon of olive oil in a skillet over medium heat, then cook the chicken for 5 to 6 minutes per side until the juices run clear and the internal temperature reaches 75°C (165°F).
- Rest and Slice:
- Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes so the juices redistribute. Slice it thinly against the grain for tender, easy to bite pieces.
- Assemble the Toasts:
- Spread a tablespoon of pesto on each warm sourdough slice, then layer the sliced chicken evenly over the top. Tear each burrata ball in half and nestle one half onto each toast, letting the creamy center spill out a little.
- Garnish and Serve:
- Scatter fresh basil leaves over the toasts, add a pinch of red pepper flakes if you like a little heat, and finish with a few grinds of black pepper. Serve them right away while everything is still warm and the burrata is soft.
Save One evening I made this for my sister after a long day at work, and she sat at my kitchen counter in silence, tearing into the toast with her hands. Halfway through she looked up and said it tasted like a hug. I have never forgotten that, because sometimes food really does feel like comfort in the shape of a meal.
Shortcuts and Swaps
If you have leftover rotisserie chicken or grilled chicken from the night before, shred or slice it and skip the stovetop step entirely. I have also used sun dried tomato pesto when I wanted a deeper, slightly sweet flavor, and it worked beautifully. For a vegetarian version, leave off the chicken and add roasted red peppers or grilled zucchini, the burrata and pesto still make it feel indulgent.
Serving Suggestions
These toasts are lovely on their own, but I like to serve them with a handful of arugula dressed in lemon juice and olive oil on the side for a little peppery crunch. A chilled glass of Sauvignon Blanc or a light Italian rosé pairs perfectly, and if you want to go a step further, drizzle a little balsamic glaze over the top just before serving for a sweet, tangy finish.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, store the components separately. Keep the toasted bread in an airtight container at room temperature, the cooked chicken in the fridge, and the burrata in its liquid until you are ready to assemble again. Reheat the chicken gently in a skillet or microwave, toast the bread briefly if it has softened, and add fresh burrata when you rebuild the toasts.
- You can prep the chicken a day ahead and store it sliced in the fridge to save time.
- Pesto also keeps well in the fridge for up to a week if you cover the surface with a thin layer of olive oil.
- Avoid assembling the toasts more than a few minutes before serving or the bread will lose its crispness.
Save This toast has become my go to whenever I want something that feels special but does not require much effort or planning. I hope it brings you the same kind of easy joy it has brought to my table.
Recipe Guide
- → Can I prepare the components ahead of time?
Yes, you can cook the chicken and make the pesto up to 24 hours in advance. Toast the bread just before serving to maintain crispness. Assemble the toasts immediately before eating so the burrata stays creamy and the bread doesn't become soggy.
- → What's the best way to cook the chicken breast evenly?
Pound the chicken breast to an even thickness of about ¾ inch before cooking. This ensures it cooks uniformly in 5–6 minutes per side. Avoid cutting into it while cooking; instead, check doneness by ensuring the juices run clear and the internal temperature reaches 75°C (165°F).
- → How do I prevent the burrata from melting?
Add the burrata just before serving, tearing it gently over the warm toast. The residual heat will slightly soften its exterior while keeping the creamy center intact. If your kitchen is very warm, refrigerate the burrata until the last moment.
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Shred or slice store-bought rotisserie chicken and layer it directly onto the pesto-topped toast. This cuts cooking time significantly and works wonderfully for weeknight meals or meal prep applications.
- → What pesto alternatives work well here?
Sun-dried tomato pesto offers a slightly tangy, deeper flavor profile. You can also try arugula pesto for a peppery note or cilantro-based pesto for a fresh twist. Adjust the quantity based on your preferred intensity of flavor.
- → How should I serve this for a crowd?
Prepare all components separately and let guests assemble their own toasts. This keeps everything fresh and allows customization with toppings like balsamic glaze, additional herbs, or red pepper flakes according to individual preference.