Pin It I stumbled onto this combination during one of those nights when the fridge felt random but promising. A lonely burrata ball, some leftover chicken, and a jar of pesto I'd impulse-bought at the market. The first bite stopped me in my tracks. Something about the warm, crusty bread against that cool, creamy cheese just clicked.
Last summer my sister was over, exhausted from work, and I made these as an impromptu dinner. She took one bite, closed her eyes, and said this was what she needed after the longest week. Now whenever she visits, this is what she requests. It's become our thing.
Ingredients
- Sourdough bread: Look for a loaf with a thick, crackly crust that can hold up to toppings without getting soggy
- Chicken breast: Pound it slightly to even thickness for more consistent cooking
- Basil pesto: Homemade is lovely but a good jarred version works perfectly here
- Burrata: Let it come to room temperature while you prep everything else for maximum creaminess
Instructions
- Toast the bread to golden perfection:
- Brush both sides with olive oil and bake at 200°C for 8-10 minutes, flipping halfway, until each slice is golden and crisp to the touch
- Cook the chicken simply:
- Season generously with salt, pepper, and garlic powder, then cook in hot olive oil for 5-6 minutes per side until juices run clear
- Assemble while everything's warm:
- Spread pesto first, layer sliced chicken, then tear the burrata and nestle it on top before finishing with basil and pepper
Pin It This recipe turned my tiny apartment kitchen into something resembling an Italian bistro on a Tuesday night. Sometimes the simplest combinations are the ones that stick with you longest.
Making It Your Way
Rotisserie chicken works beautifully if you are short on time. I have also swapped in sun-dried tomato pesto when basil felt out of season. A drizzle of balsamic glaze right before serving adds this lovely acidic note that cuts through the richness.
Bread Matters Here
The bread is the foundation. If it is too thin, it will buckle under the toppings. Too thick and you are eating mostly bread. Aim for slices about one centimeter thick from a substantial loaf. I have found that a day-old sourdough actually toasts up better than fresh.
Perfect Pairings
A crisp white wine cuts through the creaminess. Sauvignon Blanc or a light Italian rosé both work beautifully. If you want to make this a fuller meal, serve it alongside a simple green salad dressed with lemon vinaigrette.
- Set out all ingredients before you start cooking
- Warm your plates slightly if you have time
- Everything tastes best assembled right before eating
Pin It There is something deeply satisfying about food that looks impressive but comes from such honest ingredients. Hope this becomes a regular in your kitchen too.
Recipe Q&A
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Rotisserie chicken is an excellent shortcut that saves cooking time while delivering the same tender, flavorful result. Simply slice and layer it on top of the pesto.
- → What's the best way to keep the burrata from melting?
Add burrata as the final topping just before serving, and serve immediately while the toast is still warm but not scalding. The residual heat softens the cheese without causing it to fully melt.
- → Can I make this ahead of time?
Toast the bread and cook the chicken in advance, but assemble the toasts just before serving. Burrata is best enjoyed fresh, and the bread maintains its crispness better this way.
- → What pesto variations would work well?
Sun-dried tomato pesto adds a richer, slightly sweet flavor. Arugula or walnut-based pesto also pairs beautifully with burrata and chicken. Experiment with your preferred herbs and nuts.
- → Is this suitable for meal prep?
Components can be prepared separately and stored in the refrigerator for up to two days. Assemble individual toasts just before eating to ensure optimal texture and freshness.
- → What wine pairs best with this dish?
Crisp Sauvignon Blanc complements the pesto's herbal notes, while a light Italian rosé balances the creamy burrata. Both enhance the fresh, Mediterranean character of this toast.