Pin it The afternoon light hit my kitchen counter just right when I first threw this together. I had leftover chicken from dinner the night before and a beautiful ball of burrata that needed using. Sometimes the best things happen when you stop overthinking and just start assembling. This toast became one of those moments where everything clicks.
I made these for a friend who dropped by unexpectedly last month. She took one bite and went completely silent, then asked for the recipe before even finishing her toast. That is always the sign of a keeper. Now they are my go to when I want something that looks impressive but barely requires effort.
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Ingredients
- Sourdough bread: Thick cut slices that can hold up to the toppings without getting soggy
- Chicken breast: Seasoned simply and cooked until just done, overcooking makes it tough
- Burrata: The creamy interior is what makes this special, fresh mozzarella just will not give you the same effect
- Basil pesto: Homemade is lovely but a good quality store bought version works perfectly here
- Fresh basil: Whole leaves tucked in add brightness and make everything taste fresh
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Instructions
- Get the bread perfectly golden:
- Brush each slice with olive oil and bake at 200°C for 8 to 10 minutes, flipping once. You want them crisp enough to hold everything but not rock hard.
- Cook the chicken while the bread toasts:
- Season the breast with salt, pepper, and garlic powder. Sear in hot oil for about 6 minutes per side until cooked through. Let it rest a few minutes before slicing or all the juices run out.
- Build your toast:
- Spread pesto generously over each crisp slice. Layer on the warm chicken slices. Tear the burrata in half and place one piece on each toast, letting that creamy center spill over everything.
- Finish it simply:
- Tuck in fresh basil leaves and add a grind of black pepper. Red pepper flakes give it a little kick if you want some heat. Serve right away while the bread is still warm and the burrata is starting to melt.
Pin it My sister in law asked me to make these for her birthday brunch last month. Seeing everyone reach for seconds and actually talk about the food instead of just eating mindlessly. That is the moment this went from just a recipe to something I will keep making forever.
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Making It Your Own
I have used rotisserie chicken when I am short on time and honestly it works just as well. Sun dried tomato pesto changes the whole vibe and pairs so well with the creamy burrata. Once I drizzled balsamic glaze on top and that sweet tangy contrast was something else entirely.
Wine Pairing
A crisp Sauvignon Blanc cuts through the richness beautifully. An Italian rosé works just as well if you prefer something with a bit more fruit. The key is something acidic enough to balance the creamy burrata and pesto.
Timing Is Everything
These really need to be eaten right after assembly while that contrast of warm chicken and cool burrata is at its peak. If you are making them for a group, prep everything in advance and just do the final assembly when people are ready to eat.
- Have everything prepped and ready before you start assembling
- The chicken can be cooked ahead and gently reheated
- Toast should be the last step so it stays crisp
Pin it Simple food done well beats complicated recipes every single time. These toasts prove it.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken 1-2 hours ahead. Let it cool completely, slice, and store in an airtight container in the refrigerator. Bring to room temperature or gently warm before assembling.
- → What's the best way to achieve crispy toast?
Brush both sides of sourdough with olive oil and bake at 200°C for 8-10 minutes, flipping halfway through. For extra crispness, toast under the broiler for the final minute, watching carefully to prevent burning.
- → Can I substitute burrata with another cheese?
Absolutely. Fresh mozzarella, ricotta, or even creamy goat cheese work wonderfully. Burrata offers richness, but any soft, creamy cheese will complement the pesto and chicken beautifully.
- → How should I store leftovers?
These toasts are best enjoyed fresh and warm. However, you can store components separately in airtight containers for up to 2 days. Reassemble just before serving to maintain texture and flavor.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the pesto and burrata beautifully, while a light Italian rosé adds a fresh, fruity balance. Both options enhance the Mediterranean flavors without overpowering the delicate burrata.
- → Can I make this vegetarian?
Yes. Omit the chicken and add grilled vegetables like zucchini, eggplant, or roasted tomatoes. Roasted chickpeas or cannellini beans provide protein and heartiness while keeping the Italian essence intact.
