Pesto Chicken Burrata Toast

The first time I made this toast was on a Tuesday evening when I wanted something restaurant-quality but needed to use up a sourdough loaf and leftover chicken from the night before. My kitchen filled with the aroma of toasting bread and savory pesto, and suddenly dinner felt like an occasion. I tore the burrata with my hands instead of slicing it, watching the cream spill over the warm chicken. Now it is my go-to when I crave something that looks impressive but comes together in under half an hour.

Last summer I served these at a small gathering on my patio, and they disappeared before I could even sit down with my own plate. My friend who claims she does not like burrata literally scraped the remaining cream off the serving board with a fork. That is when I knew this recipe was not just good but the kind of dish people remember.

Ingredients

• 4 slices sourdough bread: A thick-cut sturdy bread that can hold up to the toppings without getting soggy, ideally baked within the last day or two
• 1 tablespoon olive oil: Use a good quality extra virgin olive oil for brushing the bread before toasting, it adds depth to the final flavor
• 1 large boneless skinless chicken breast (about 200 g): If you can find air-chilled chicken, it will sear better and develop a more golden crust
• 1/2 teaspoon sea salt: Flaky sea salt works best here as it provides little bursts of salty crunch on the chicken
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in the aromatic quality of the seasoning
• 1/4 teaspoon garlic powder: This distributes evenly unlike fresh garlic and gives a subtle background note to the chicken
• 1 tablespoon olive oil: For cooking the chicken, choose an oil with a higher smoke point if you prefer
• 4 tablespoons basil pesto: Homemade is wonderful but a high-quality store-bought version works perfectly, just look for vibrant green color
• 2 balls burrata cheese (about 100 g each): Let it sit at room temperature for about 20 minutes before serving for the creamiest texture
• Fresh basil leaves: Pick the leaves just before assembling so they stay perky and release their oils when you bite into them
• Crushed red pepper flakes (optional): These add just enough warmth to balance the rich cheese and sweet pesto
• Freshly ground black pepper: A generous grinding on top brings all the flavors together right before serving

Instructions

Get your oven ready:

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

Toast the sourdough:

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

Season the chicken:

Pat the chicken dry with paper towels, then rub evenly with the sea salt, black pepper, and garlic powder on both sides

Cook the chicken:

Heat olive oil in a skillet over medium heat and add the chicken, cooking for 5 to 6 minutes per side until golden and the juices run clear when pierced

Rest and slice:

Transfer the chicken to a cutting board and let it rest for 3 minutes, then slice into thin strips against the grain

Spread the pesto:

Spread one tablespoon of pesto evenly over each slice of toasted bread, going almost to the edges

Layer the chicken:

Arrange the sliced chicken over the pesto, letting some pieces overlap slightly for better coverage

Add the burrata:

Tear each burrata ball in half with your hands and place one half on top of each toast, letting the cream spill naturally

Finish and serve:

Garnish with fresh basil leaves, a pinch of red pepper flakes if you like heat, and freshly ground black pepper, then serve immediately

Pin It

This recipe started as a way to use up leftover rotisserie chicken but has become the meal I request on my birthday. Something about the combination of warm bread and cool cheese just feels like a special occasion, even on a random Wednesday night.

Making It Your Own

Sun-dried tomato pesto adds a sweet concentrated flavor that pairs beautifully with the creamy burrata. You can also use a jarred red pepper spread for something smoky and vibrant that changes the entire character of the dish while keeping the same satisfying texture.

Wine That Works

A crisp Sauvignon Blanc cuts through the richness of the burrata while complementing the basil in the pesto. If you prefer red, a light Pinot Noir or an Italian Barbera will not overpower the delicate flavors of the chicken and fresh herbs.

Timing Tips

You can toast the bread and cook the chicken up to two hours in advance, then let them cool separately on wire racks. The assembly takes literally two minutes, making this perfect for when you have guests arriving and want to spend time with them instead of hovering over the stove.

• Warm the chicken slightly in a low oven before assembling if it has been refrigerated
• Have the burrata at room temperature so it tears easily and the cream flows
• Wait until the last moment to garnish so the basil stays bright and fresh

Pin It

Make this once and you will understand why something so simple can feel so special. Gather friends, pour some wine, and let the burrata do its magnificent work.

Your Questions Answered

→ Can I use store-bought rotisserie chicken?

Absolutely. Rotisserie or leftover cooked chicken works perfectly and saves preparation time. Simply shred or slice and warm gently before assembling the toasts.

→ What type of pesto works best?

Traditional basil pesto is ideal, whether homemade or store-bought. For variety, try sun-dried tomato pesto or arugula pesto for different flavor profiles.

→ How do I select quality burrata cheese?

Choose burrata that feels soft and creamy with a delicate outer shell. Purchase from a reputable source and use within 1-2 days for best flavor and texture.

→ Can I prepare the components ahead of time?

Toast the bread and cook the chicken in advance, storing separately in the refrigerator. Assemble just before serving to keep the bread crisp and burrata at its creamiest.

→ What wine pairs well with this dish?

Crisp Sauvignon Blanc complements the pesto beautifully, or choose a light Italian rosé for a refreshing pairing with the creamy burrata and tender chicken.

→ Are there gluten-free alternatives?

Yes, substitute with gluten-free bread or use alternatives like rice cakes or polenta. Ensure your pesto is also gluten-free if serving those with sensitivities.