Save to Pinterest 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 white gold. I'd been experimenting with elevated toast combinations for weeks, but something about the way the basil pesto caught the light against the golden sourdough made me pause. My roommate wandered in, drawn by the sizzling chicken, and we ended up standing at the counter devouring these open-faced masterpieces straight from the cutting board. Sometimes the most elegant meals happen completely by accident when you just let good ingredients speak to each other.
Last summer, I made these for my sister's birthday lunch as a light starter before the main course. She took one bite, closed her eyes, and literally said 'wait, you made THIS' like I'd somehow unlocked some secret chef ability. We ended up making a second batch because the first four disappeared way faster than either of us expected. Now she requests them every time she visits, and I've stopped pretending it's any trouble at all.
Ingredients
- Sourdough bread: A sturdy artisan loaf with a good crumb structure holds up beautifully under all those toppings without turning soggy
- Chicken breast: Boneless and skinless gives you lean protein that cooks quickly and slices cleanly across the toast
- Basil pesto: Whether homemade or store-bought, this verdant spread brings the essential herbal brightness that ties everything together
- Burrata cheese: The creamy interior and mild exterior creates this luxurious texture that regular mozzarella just can't match
- Fresh basil: Whole leaves scattered on top add that final aromatic punch and make everything look impossibly put-together
Instructions
- Get your bread golden:
- Brush both sides of each sourdough slice with olive oil and toast them in a 200°C oven for 8 to 10 minutes, flipping halfway through, until they're deeply golden and sound hollow when tapped
- Cook the chicken perfectly:
- Season your chicken breast generously with salt, pepper, and garlic powder, then sear it in hot olive oil for about 6 minutes per side until it's cooked through and rests for 3 minutes before slicing
- Build your masterpiece:
- Spread each toast with pesto, layer on the warm chicken slices, then crown with torn burrata halves and finish with fresh basil, red pepper flakes if you like heat, and plenty of black pepper
Save to Pinterest I've started making these for impromptu dinner parties because they feel so fancy but come together so fast. There's something about watching guests bite into that first combination of warm bread, savory chicken, and cool cheese that makes all the effort worth it. Plus, they photograph beautifully if you're the type who needs to document your kitchen victories.
Make It Your Own
Sun-dried tomato pesto brings this incredible sweetness and depth that completely transforms the flavor profile. I discovered this variation when I ran out of traditional basil pesto mid-recipe, and honestly, I'm almost embarrassed to admit how often I 'accidentally' run out now. The tomato version pairs particularly well with an extra drizzle of balsamic glaze right before serving.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the richness of the burrata while matching the basil notes in the pesto. I've also served this with a light Italian rosé during summer dinner parties, and the slight fruitiness plays beautifully with the savory chicken. Keep the wine chilled and pour it right before serving so the flavors stay bright and refreshing.
Timing Everything Perfectly
The real secret is having your chicken ready and sliced before you pull the bread from the oven. I learned this the hard way after serving lukewarm assembly once, and now I prep everything in stages so each component hits its ideal temperature. The burrata should be fridge-cold while the chicken and bread are still warm, creating that perfect hot-cold contrast that makes restaurant food so memorable.
- Slice your chicken against the grain for the most tender bites
- Let the burrata come to room temperature for 10 minutes if you prefer it extra creamy
- Have all garnishes prepped and within reach before you start assembling
Save to Pinterest These toasts have become my go-to for those nights when I want something that feels special but doesn't require me to spend hours in the kitchen. Hope they bring as much joy to your table as they've brought to mine.
Common Recipe Questions
- → What type of bread works best for this toast?
Sourdough bread is ideal for its sturdy crust and chewy interior, which toasts well and holds toppings without becoming soggy.
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie or leftover chicken can be used for a quicker assembly without compromising flavor.
- → Is it necessary to toast the bread before assembling?
Toasting ensures a crisp base that contrasts nicely with the creamy burrata and keeps the bread from becoming soggy.
- → How can I add a spicy element to this dish?
Sprinkling crushed red pepper flakes over the assembled toast adds a pleasant, subtle heat.
- → What herb garnishes complement the flavors best?
Fresh basil leaves enhance the pesto and burrata’s flavors with their aromatic, slightly sweet notes.