Save to Pinterest The afternoon sunlight hit my kitchen counter just right as I torn open that first burrata ball, watching the cream spill onto the toasted sourdough like something from an Italian daydream. I had meant to make just a quick lunch between meetings, but this ended up being the kind of eating that makes you pause, put down your phone, and actually taste something. The way the warm chicken meets the cool, milky cheese, that bright pesto cutting through everything—it became my go-to when I want food that feels indulgent but takes barely any effort.
My sister-in-law walked into my kitchen last month while I was assembling these, said it looked like something from a café in Melbourne, then proceeded to eat three of them while standing at the counter. That is the kind of endorsement that sticks with you.
Ingredients
- Sourdough bread: Go for something with a thick, crusty crumb that will stand up to the toppings without getting soggy
- Chicken breast: Keep it simple with seasoning, letting the pesto and burrata do the heavy flavor lifting
- Basil pesto: Homemade is lovely but store-bought works perfectly—just look for one with good oil content
- Burrata: The absolute star here, those creamy centers are what transforms this from ordinary toast into something memorable
Instructions
- Get your bread golden:
- Brush those sourdough slices with olive oil and toast them at 200°C for about 8 minutes, flipping halfway until they are crisp and beautifully golden
- Cook the chicken simply:
- Season your breast with salt, pepper, and garlic powder, then cook it in hot oil for 5 to 6 minutes per side until cooked through and resting it 3 minutes before slicing thinly
- Build your masterpiece:
- Spread each toast with pesto, layer on those warm chicken slices, then tear the burrata in half and nestle it on top before finishing with fresh basil and cracked pepper
Save to Pinterest Serve these while the bread is still warm and the chicken has that just-cooked tenderness. The contrast of temperatures is exactly what makes it special.
Make It Your Own
Sun-dried tomato pesto brings this whole thing in a different direction, swapping the bright basil notes for something deeper and more umami-rich.
The Shortcuts I Actually Use
Rotisserie chicken works beautifully here if you are trying to get dinner on the table fast, just warm it slightly in a pan so it is not cold.
What I Serve Alongside
A simple arugula salad dressed with lemon and olive oil cuts through the richness of the cheese perfectly.
- Try drizzling with balsamic glaze if you want that sweet acidic finish
- Sauvignon Blanc or a light Italian rosé are perfect matches
- These work as appetizers or as a main with a big green salad
Save to Pinterest Some foods are just meant to be eaten slowly and savored.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, cook the chicken up to 2 days in advance and refrigerate. Slice just before assembly, or serve chilled if preferred. Reheat gently in a skillet if you want it warm.
- → What's the best way to cook sourdough for maximum crispness?
Brush both sides lightly with olive oil and toast in a 200°C oven for 8-10 minutes, flipping halfway through. This creates a golden, crispy exterior while maintaining structural integrity for toppings.
- → Is burrata cheese essential or can I substitute it?
Fresh mozzarella, ricotta, or whipped goat cheese work well as alternatives. Burrata's creamy center is ideal, but these options provide similar richness and texture.
- → How do I prevent the toast from getting soggy?
Assemble the toast immediately before serving. Toast the bread until crisp, keep pesto application thin, and place burrata on top last so the creamy cheese doesn't absorb into the bread.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the basil and fresh flavors beautifully. Light Italian rosés or Pinot Grigio are excellent alternatives that won't overpower the delicate burrata.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and double the burrata amount, or add roasted vegetables like zucchini, eggplant, or sun-dried tomatoes for substance and flavor.