Save Pin Last summer my sister came to visit and we ended up eating this toast on the balcony three days in a row, mostly because neither of us wanted to turn on the oven for anything more elaborate. The way burrata melts into warm pesto while the chicken is still hot is something I could talk about for way too long.
I made these for a friend who claimed she hated burrata and now she texts me about it monthly. The key is getting that bread properly crisp, otherwise you end up with a sad, soggy situation that nobody asked for.
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Ingredients
- Sourdough bread: Thick sliced is best here, it needs to stand up to the toppings without getting floppy.
- Chicken breast: One large breast gives you four perfect portions, but leftover rotisserie chicken works beautifully too.
- Garlic powder: Don't skip this, it creates this savory backbone that makes the chicken taste restaurant quality.
- Basil pesto: Homemade is lovely but a good jarred pesto keeps this in weeknight territory.
- Burrata: Let it drain while you cook, otherwise all that cream will make your bread sad.
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Instructions
- Get your bread golden:
- Brush both sides with olive oil and toast at 200°C for 8 to 10 minutes, flipping halfway. You want it crisp enough to hold everything but not so hard it hurts your gums.
- Cook the chicken:
- Season with salt, pepper, and garlic powder. Sear in hot olive oil for about 6 minutes per side, then let it rest before slicing into thin pieces.
- Assemble while everything is warm:
- Spread pesto first, layer on chicken, then tear burrata over the top. The residual heat starts melting the cream into the pesto and that is the whole point.
- Finish it:
- Basill, red pepper flakes if you like heat, and fresh pepper. Serve immediately because this waits for no one.
Save Pin My neighbor knocked on my door the first time I made these because the smell of toasting bread and garlic chicken had drifted into the hallway. She ended up staying for dinner.
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Make It Your Own
Sometimes I swap in sun dried tomato pesto when I want something deeper and more umami. It changes the whole vibe but works just as well.
Wine That Works
A crisp Sauvignon Blanc cuts through the creaminess. A light Italian rosé is also perfect if you want something with a little more fruit.
Timing Tricks
Use rotisserie chicken and this becomes a 15 minute situation. Also, a drizzle of balsamic glaze at the end adds this sweet acidity that makes everything pop.
- Drain burrata while the oven preheats.
- Toast can be made ahead and kept crisp in a low oven.
- Everything else comes together in the time the chicken rests.
Save Pin This is the kind of food that makes you feel like you're treating yourself even when it's a Tuesday and you're eating standing up in the kitchen.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and bring to room temperature or warm gently before assembling. This makes the final assembly much quicker.
- → What's the best way to slice burrata cheese?
Burrata is delicate and prone to melting, so tear it gently by hand rather than using a knife. You can chill it for 15 minutes beforehand to make it slightly firmer and easier to handle. Place it on the toast just before serving to maintain its creamy texture.
- → How do I prevent the toast from getting soggy?
Toast the bread until it's deeply golden and crisp. Spread a thin layer of pesto directly on the bread, which acts as a barrier against moisture. Assemble and serve immediately while everything is still warm and crisp.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with roasted vegetables like zucchini, eggplant, or sun-dried tomatoes, or use a plant-based protein. The burrata and pesto work beautifully with vegetable toppings while maintaining the dish's Italian character.
- → What wine pairs best with this dish?
Crisp Sauvignon Blanc is ideal for cutting through the richness of the burrata and pesto. A light Italian rosé or Pinot Grigio also complements the fresh basil and creamy cheese beautifully. Choose wines with good acidity to balance the flavors.
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works wonderfully and cuts down prep time significantly. Simply shred or slice it and warm gently if desired. This substitution is perfect for a quick assembly while maintaining the same delicious results.
