Pesto Chicken Burrata Toast

The first time I made these toasts was actually by accident during a chaotic weeknight when I had random ingredients and zero energy. The burrata was meant for pasta the next day, but I tore it open and something about how it melted over warm pesto chicken felt like discovering a secret flavor combination.

I served these at a small dinner party last month and my friend Sarah literally stopped mid conversation after her first bite. Now she requests them every time she comes over.

Ingredients

• 4 slices sourdough bread: The thick cut kind holds up better to all those toppings without getting soggy
• 1 tablespoon olive oil: For brushing the bread to achieve that perfect golden crunch in the oven
• 1 large boneless skinless chicken breast (about 200 g): Season it generously because bland chicken will ruin the whole experience
• 1/2 teaspoon sea salt: Use good quality salt as it is the main seasoning for the chicken
• 1/4 teaspoon black pepper: Freshly cracked adds way more flavor than pre ground
• 1/4 teaspoon garlic powder: This subtle layer of flavor makes the chicken taste restaurant quality
• 1 tablespoon olive oil: For cooking the chicken until it develops a nice golden crust
• 4 tablespoons basil pesto: Homemade is incredible but a good store bought version works perfectly fine
• 2 balls burrata cheese (about 100 g each): Let it drain in a colander for 15 minutes so your toast does not become watery
• Fresh basil leaves: Add these at the very end for that burst of aromatic freshness
• Crushed red pepper flakes: Just a pinch adds a gentle heat that cuts through the rich cheese
• Freshly ground black pepper: A final grind over the top ties everything together beautifully

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and position a rack in the center position for even toasting

Toast the sourdough:

Brush both sides of each slice with olive oil then arrange on a baking sheet and toast for 8 to 10 minutes flipping halfway until deeply golden and crisp

Season the chicken:

While bread works sprinkle both sides of the breast with sea salt black pepper and garlic powder pressing gently to help it stick

Cook the chicken:

Heat olive oil in a skillet over medium heat then add chicken and cook 5 to 6 minutes per side until juices run clear then let rest 3 minutes before slicing thinly

Build the base:

Spread 1 tablespoon pesto over each toast right to the edges so every bite gets that herby flavor

Layer the chicken:

Arrange the warm sliced chicken evenly across all four toasts slightly overlapping the pieces

Add the burrata:

Tear each burrata ball in half and place one half on each toast letting the creamy center spill over the edges

Finish it off:

Garnish with fresh basil leaves a pinch of red pepper flakes if you like heat and a final grind of black pepper

Serve immediately:

These are best enjoyed warm while the bread is still crunchy and the cheese is perfectly softened

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My husband now requests these for Sunday lunch every single week and I honestly do not mind because they are so quick to throw together.

Make It Your Own

Sometimes I use leftover grilled chicken from the night before which actually works even better since the flavors have already developed. Sun dried tomato pesto creates this gorgeous deep red color and adds a sweetness that pairs beautifully with the creamy burrata.

Wine Pairings

A crisp Sauvignon Blanc cuts through the richness while a light Italian rosé enhances those summer herb notes from the pesto. If you prefer red wine a chilled Pinot Noir works surprisingly well without overpowering the delicate flavors.

Serving Suggestions

These work as an impressive appetizer or a light lunch especially when paired with a simple arugula salad dressed with lemon vinaigrette.

• Drizzle balsamic glaze over the top right before serving
• Add halved cherry tomatoes for extra color and freshness
• Serve immediately after assembling for optimal texture contrast

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There is something so satisfying about tearing into that burrata and watching it cascade down the toast.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and reduces preparation time significantly. Simply skip the cooking step and proceed with assembly.

→ What's the best way to slice burrata?

Tear the burrata gently with your hands rather than cutting with a knife. This preserves the creamy interior and creates a more rustic presentation.

→ Can I make these toasts ahead of time?

Toast the sourdough and cook the chicken in advance, but assemble just before serving to maintain the crispy texture of the bread.

→ What alternatives work for pesto?

Sun-dried tomato pesto, arugula walnut pesto, or olive tapenade all provide delicious variations. Choose based on your flavor preference.

→ Is there a vegetarian option?

Substitute the chicken with grilled vegetables like zucchini, eggplant, or roasted bell peppers for a satisfying vegetarian version.

→ What wine pairs well?

A crisp Sauvignon Blanc or light Italian rosé complements the creamy burrata and bright pesto flavors beautifully.