Pesto Chicken Burrata Toast

A vibrant open-faced toast featuring crusty sourdough, zesty pesto, tender chicken slices, and creamy burrata—a perfect fusion of Italian flavors for a satisfying snack or light meal.

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This easy-to-follow recipe is perfect for anyone looking to elevate their lunch or appetizer game. The combination of warm, toasted sourdough and the cooling, creamy texture of torn burrata creates an irresistible contrast that highlights the fresh flavors of the pesto and chicken.

Ingredients

• For the Toast
• 4 slices sourdough bread
• 1 tablespoon olive oil
• For the Chicken
• 1 large boneless, skinless chicken breast (about 200 g)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• For Assembly
• 4 tablespoons basil pesto (store-bought or homemade)
• 2 balls burrata cheese (about 100 g each), drained
• Fresh basil leaves, for garnish
• Crushed red pepper flakes (optional)
• Freshly ground black pepper, to taste

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Instructions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Brush both sides of the sourdough slices with olive oil. Place on a baking sheet and toast in the oven for 8–10 minutes, flipping halfway, until golden and crisp.

Step 3

While the bread toasts, season the chicken breast with salt, black pepper, and garlic powder.

Step 4

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breast and cook for 5–6 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest 3 minutes, then slice thinly.

Step 5

Spread 1 tablespoon pesto on each toasted sourdough slice.

Step 6

Arrange sliced chicken evenly over the pesto.

Step 7

Tear each burrata ball in half and place one half on top of each toast.

Step 8

Garnish with fresh basil leaves, a sprinkle of red pepper flakes (if using), and freshly ground black pepper.

Step 9

Serve immediately while warm.

Zusatztipps für die Zubereitung

Substitute rotisserie or leftover chicken for a quicker option to save time on busy days.

Varianten und Anpassungen

Try sun-dried tomato pesto for a flavor twist or drizzle with balsamic glaze for added depth and sweetness.

Serviervorschläge

Pair with a crisp Sauvignon Blanc or a light Italian rosé for a delightful meal experience.

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Serve this Pesto Chicken Burrata Toast while it's still warm to fully enjoy the melting texture of the burrata and the aromatic punch of the basil pesto.

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Common Questions

→ Can I use leftover chicken instead of cooking fresh?

Absolutely. Leftover cooked chicken, rotisserie chicken, or even grilled chicken from a previous meal works perfectly. Simply slice it thinly and arrange it over the pesto. This shortcut reduces preparation time to about 15 minutes.

→ What's the best way to slice the burrata?

Burrata is quite delicate and creamy inside. Rather than slicing with a knife, gently tear each ball in half with your hands. Place one half on each toast and let it naturally spread as you serve. The inner cream will ooze beautifully over the warm chicken and pesto.

→ Can I make the pesto from scratch?

Homemade pesto is wonderful. Blend fresh basil leaves, pine nuts, garlic, Parmesan, and olive oil until smooth. Adjust consistency with more oil if needed. Homemade pesto typically has a brighter, fresher flavor than store-bought versions.

→ What other cheeses work well in place of burrata?

Fresh mozzarella slices provide similar creaminess, though without burrata's rich center. Stracciatella cheese offers the closest texture and flavor. For something different, try crumbled goat cheese or torn pieces of Taleggio for a more pronounced flavor.

→ How do I store and reheat leftovers?

These toasts are best enjoyed immediately while the bread stays crisp and the burrata is fresh. If storing, keep components separate: toasted bread in an airtight container, chicken and pesto refrigerated. Reassemble and warm briefly in a 180°C oven for 3-4 minutes before serving.

→ Can I make this vegetarian?

Omit the chicken and add marinated roasted vegetables like bell peppers, zucchini, or eggplant. Alternatively, layer with prosciutto for a meaty option without poultry, or increase the burrata quantity for a heartier vegetarian version.