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 package of chicken breasts thawing on the counter. What started as a casual lunch experiment turned into the kind of toast that makes you forget about sandwiches altogether. The moment that first ball of burrata tore open and pooled across the warm bread, I knew this was going into regular rotation.
I made this for a book club meeting where everyone was supposed to bring something light, and three people asked for the recipe before we even started discussing the novel. One friend stood in my kitchen the next week while I walked her through it, and she admitted she had never bought burrata before because it seemed intimidating. Watching her face light up when she tasted her own version made me realize how often we avoid simple pleasures because they sound too elegant.
Ingredients
- Sourdough bread: The tangy depth and sturdy structure of sourdough holds up to the toppings without getting soggy, and toasting it creates those crispy edges that shatter perfectly under your teeth.
- Olive oil: Brushing it on both sides before toasting ensures even golden color and adds a subtle richness that ties all the flavors together.
- Chicken breast: A single large breast stretches across four toasts when sliced thinly, and seasoning it simply lets the pesto do the talking.
- Sea salt, black pepper, garlic powder: This trio builds a quiet foundation of flavor that supports rather than competes with the bright pesto and creamy cheese.
- Basil pesto: Whether you blend your own or grab a good jar, pesto brings that punch of basil, garlic, and Parmesan that makes every bite feel alive.
- Burrata cheese: Those soft balls with their cream-filled centers turn molten when they hit warm toast, creating pockets of richness that no other cheese can match.
- Fresh basil leaves: A few torn leaves on top add a pop of color and a fresh herbal note that reinforces the pesto below.
- Crushed red pepper flakes: Just a pinch wakes up the whole dish with a gentle heat that plays beautifully against the cool burrata.
- Freshly ground black pepper: A final twist over the top adds a little bite and makes the whole thing look like it came from a cafe.
Instructions
- Toast the bread:
- Preheat your oven to 200 degrees Celsius and brush both sides of each sourdough slice with olive oil before arranging them on a baking sheet. Flip them halfway through the 8 to 10 minute bake so they turn golden and crisp on both sides, filling your kitchen with that irresistible toasted bread smell.
- Season and cook the chicken:
- While the bread toasts, rub the chicken breast all over with salt, black pepper, and garlic powder, then heat a tablespoon of olive oil in a skillet over medium heat. Cook the breast for 5 to 6 minutes per side until the juices run clear, then let it rest for 3 minutes before slicing it thinly so it stays tender and juicy.
- Assemble the toasts:
- Spread a tablespoon of pesto across each piece of toasted sourdough, then layer the sliced chicken evenly over the top. Tear each burrata ball in half and nestle one creamy half onto each toast, letting it start to melt into the warm layers below.
- 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 immediately while everything is still warm and the burrata is at its most luxurious.
Save The first time I served this at a casual dinner party, my friend who claims she does not like chicken kept sneaking back to the kitchen for another piece. She finally confessed that the combination of textures made her forget she was eating something so simple. That is when I realized this recipe is not about any single ingredient but about how they all come together to create something greater than their parts.
Shortcuts That Still Deliver
On rushed weeknights, I reach for rotisserie chicken from the grocery store and skip the skillet entirely. The pre-cooked meat still tastes wonderful when it warms up against the hot toast, and you save a solid ten minutes of active cooking time. Some nights that difference is what stands between cooking at home and ordering in.
Flavor Variations Worth Trying
Swapping basil pesto for sun-dried tomato pesto adds a deeper, slightly sweet note that feels more robust and wintery. I have also drizzled balsamic glaze over the finished toasts for a tangy-sweet contrast that makes the burrata taste even more decadent. Each variation feels like a different mood without requiring you to learn a whole new recipe.
Pairing and Serving Ideas
These toasts pair beautifully with a crisp Sauvignon Blanc or a light Italian rose, and they work just as well as an appetizer for a dinner party as they do for a quick solo lunch. I like to serve them with a simple arugula salad dressed in lemon and olive oil to keep things fresh and bright.
- Cut the toasts in half diagonally if you are serving them as appetizers at a gathering.
- Add a handful of cherry tomatoes on the side for extra color and a juicy burst of acidity.
- Store any leftover chicken separately and assemble fresh toasts the next day so the bread does not get soggy.
Save This toast has become my answer to that question of what to make when you want something special but do not have the energy for a project. It reminds me that good food does not have to be complicated, just thoughtful.
Recipe FAQ
- → Can I use a different type of bread for this toast?
Absolutely. While sourdough provides a wonderful tangy base, ciabatta, focaccia, or even thick-cut Italian bread work beautifully. Toast until golden and crisp for the best texture contrast with the creamy toppings.
- → What's the best way to cook the chicken to keep it tender?
Season your chicken breast and cook over medium heat for 5-6 minutes per side. Avoid high heat which can dry it out. Let it rest for 3 minutes after cooking to retain juices, then slice thinly. Pounding the breast to even thickness helps it cook uniformly.
- → How do I substitute the fresh pesto?
Store-bought basil pesto works perfectly for convenience. You can also try sun-dried tomato pesto for a different flavor profile, or make your own by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- → Can I make this ahead of time?
Prepare the toast and chicken ahead, but assemble just before serving. The burrata is best enjoyed fresh and warm, so add it at the last moment. Refrigerated components can be gently warmed before assembly.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the herbaceous pesto and fresh basil beautifully. Light Italian rosés and crisp Pinot Grigios are also excellent choices that won't overpower the delicate burrata.
- → How can I make this more flavorful?
Drizzle with aged balsamic glaze for depth, add crushed red pepper for heat, or scatter toasted pine nuts for crunch. Fresh lemon zest brightens the flavors, while a pinch of fleur de sel enhances all the components.