Pin It Last summer my neighbor returned from Italy raving about these simple open-faced toasts she'd eaten in Milan. Something about crusty bread meeting warm chicken and that cream-filled burrata just clicked in my mind. I started making them weekly, experimenting until the proportions felt exactly right.
My friend Sarah dropped by unexpectedly last Tuesday when I had chicken sizzling in the pan. She ended up staying for dinner and texted me the next morning asking for the recipe. Sometimes the simplest meals become the ones people remember most.
Ingredients
- Sourdough bread: Thick-cut slices hold up beautifully under all those toppings and develop irresistible crunch in the oven
- Chicken breast: Season it generously and let it rest before slicing for the most tender results
- Basil pesto: Store-bought works perfectly here but homemade adds an extra fresh brightness
- Burrata: The creamy interior is absolutely non-negotiable it transforms this into something special
- Fresh basil: Whole leaves scattered on top bring that garden-fresh pop of color and aroma
Instructions
- Get your bread golden and crisp:
- Brush both sides with olive oil and toast at 200°C for about 10 minutes flipping halfway until the surface feels sturdy and sounds hollow when tapped
- Cook the chicken until perfectly juicy:
- Season generously with salt pepper and garlic powder then sear in hot oil for 5 to 6 minutes per side until the juices run completely clear
- Build the foundation:
- Spread each toasted slice with a generous tablespoon of pesto leaving a slight border around the edges
- Layer on the warmth:
- Arrange your sliced chicken evenly across all four toasts so every bite gets that tender protein
- Add the crowning glory:
- Tear each burrata ball in half and nestle one creamy half onto each toast watching it start to melt immediately
- Finish with flair:
- Scatter fresh basil leaves add a pinch of red pepper flakes if you like warmth and grind fresh black pepper over everything before serving right away
Pin It My teenage son who usually claims he doesn't like fancy food ate three of these in one sitting. The way the burrata mingles with pesto apparently transcends any picky eating tendencies.
Making This Your Own
Sun-dried tomato pesto brings a deeper sweeter flavor profile that pairs beautifully with the creamy burrata. I've also used leftover rotisserie chicken on rushed weeknights and honestly no one noticed the difference.
Serving Suggestions
A crisp Sauvignon Blanc cuts through the richness while a light Italian rosé complements the basil beautifully. Sometimes I serve these alongside a simple arugula salad dressed with lemon vinaigrette.
Timing and Prep
The whole process takes about 25 minutes from start to finish and most of that is hands-off cooking time. I like to have all my ingredients prepped before the chicken hits the pan so the assembly happens while everything's still warm.
- Set out your basil leaves and burrata before you start cooking
- Warm your plates in the oven while the bread toasts
- Have your wine poured before you start assembling
Pin It These toasts have become my go-to when I want something that feels special but requires almost zero fuss. The first bite always makes me wonder why I ever overcomplicate meals.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, cook and slice the chicken up to 2 hours before serving. Store in an airtight container in the refrigerator and bring to room temperature or gently reheat before assembling.
- → What's the best way to cook the chicken evenly?
Pound the chicken breast to an even thickness before cooking to ensure it cooks uniformly. This prevents dry edges while the center finishes cooking.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and works beautifully. Simply shred or slice it and use about 150-200g per serving.
- → How do I prevent the burrata from melting?
Assemble the toasts just before serving while the bread is still warm but not piping hot. The gentle warmth softens the burrata slightly without melting it completely.
- → What pesto alternatives work well?
Sun-dried tomato pesto, arugula pesto, or even cilantro pesto offer delicious variations. Choose based on your flavor preferences and dietary needs.
- → Can this be made vegetarian?
Replace chicken with roasted vegetables like zucchini, eggplant, or mushrooms. Ensure your pesto is nut-free if needed, as traditional pesto often contains pine nuts.