Pesto Chicken Burrata Toast

The afternoon sun hit my kitchen counter just right as I torn into that first ball of burrata, watching the cream spill out like liquid gold. I had been craving something between lunch and dinner, something that felt special but did not require hours over the stove. This toast became that perfect in-between meal, the kind where you stand at the counter eating straight from the cutting board because waiting for a plate feels like too much effort. The combination of warm crusty bread, savory chicken, and that cool creamy cheese still catches me off guard every single time.

My friend Sarah came over last month when I was testing this recipe, and she literally stopped mid-sentence after her first bite. We ended up sitting on my kitchen floor with two more toasts each, talking about how sometimes the simplest combinations hit the hardest. Now she requests these every time she visits, and I have learned to double the recipe because one toast is never enough.

Ingredients

• Sourdough bread: The tang and sturdy structure hold up beautifully under toppings, and it gets perfectly crisp in the oven
• Chicken breast: Lean and mild, it absorbs the seasoning and provides the protein backbone that makes this feel substantial
• Burrata: The creamy interior is what makes this special, creating that luxurious sauce that seeps into every crevice
• Basil pesto: This brings the bright herby punch that cuts through the rich cheese and ties everything together
• Fresh basil: Whole leaves add that final aromatic freshness that pesto alone cannot quite achieve

Instructions

Get your bread golden and crisp:

Brush both sides of each sourdough slice with olive oil and bake at 200°C for about 10 minutes, turning once, until they are golden and sound hollow when tapped

Cook the chicken simply:

Season the breast generously with salt, pepper, and garlic powder, then cook in hot olive oil for about 6 minutes per side until juices run clear

Let the chicken rest:

Set the cooked chicken aside for a few minutes before slicing, which keeps all those juices inside instead of on your cutting board

Build your masterpiece:

Spread pesto over each toast, layer on sliced chicken, then tear the burrata directly on top and finish with basil leaves

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These toasts have become my go-to when someone says they are stopping by and I have nothing prepared. They look impressive but are actually just assembly work. Last week my neighbor texted that she was having a rough day, and I brought over a plate of these. She told me later that it felt like a restaurant meal delivered to her couch.

Making It Your Own

Sometimes I skip the chicken entirely and just do pesto and burrata with some halved cherry tomatoes. Other times I will grill the chicken outside for that subtle smoky flavor. The beauty of this formula is how forgiving it is, as long as you have that crispy bread and creamy cheese foundation.

Worth The Splurge

Good burrata makes all the difference here. I have tried the cheaper versions, and they just do not have that same luscious cream center. When I find myself at the Italian market, I will grab three or four balls and keep them in the fridge for emergency toast situations.

Serving Suggestions

These work beautifully as a light lunch alongside a simple green salad dressed with lemon and olive oil. For a dinner party, cut each toast into smaller pieces and pass them as appetizers. I have also served them with a bowl of tomato soup, making the whole thing feel like an elevated adult version of grilled cheese and tomato soup.

• A crisp white wine like Pinot Grigio cuts through the rich burrata perfectly
• Set out some extra red pepper flakes for guests who like a little heat
• These are best eaten immediately, but leftovers can be reheated in a 180°C oven for 5 minutes

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There is something deeply satisfying about food that looks fancy but comes from such honest ingredients. This is the kind of recipe that reminds me why I started cooking in the first place, the simple joy of feeding people something that makes them close their eyes and smile.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken?

Absolutely. Using shredded rotisserie chicken or leftover cooked chicken reduces prep time significantly. Simply warm the chicken gently before assembling or use at room temperature.

→ What's the best way to slice burrata?

Burrata is quite soft and delicate. The easiest method is to tear it by hand rather than using a knife. Pull apart gently just before serving to maintain the creamy interior.

→ Can I make the toasts ahead of time?

The sourdough can be toasted and chicken cooked up to a day in advance. Store separately in airtight containers. Assemble with pesto, chicken, and burrata just before serving for optimal texture.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Italian rosé complements the creamy burrata and bright pesto flavors beautifully. The acidity cuts through the richness while enhancing the herbal notes.

→ Is there a vegetarian alternative?

Omit the chicken and add marinated vegetables like roasted bell peppers or artichoke hearts. You could also add prosciutto instead of chicken for a different protein option.