Traeger Fried Burrata Caprese with Garlic Toast

There’s something magical about the moment a crispy, golden crust gives way to a creamy, molten center—and that’s exactly what you get with fried burrata caprese. This indulgent twist on the classic caprese takes summer snacking to a whole new level.

Introduction: The Rise of Burrata

Burrata, once a seasonal delicacy from Italy’s Puglia region, has surged in popularity worldwide. Traditionally made from cow’s milk, this cheese features a soft mozzarella shell encasing a creamy mixture of curds and cream. Its name, derived from “burro” meaning butter in Italian, hints at its rich texture.

Over the past decade, burrata has transitioned from being a rare find in specialty stores to a staple in many supermarkets. This shift is evident in the U.S., where major retailers like Trader Joe’s and Whole Foods now stock burrata regularly. The convenience provided by these stores facilitates regular shopping habits among consumers who often purchase burrata as part of a larger grocery list.

Ingredient Spotlight: Burrata Cheese

If you’ve never fried burrata before—prepare to be hooked. Unlike mozzarella, burrata has a creamy center that melts beautifully when heated. It creates a dramatic texture contrast between the crispy breading and the melty interior. Look for burrata packed in water in the specialty cheese section.

Pair it with my Garlic Junkie Seasoning in the breadcrumb mix for maximum flavor.

Why Fry Burrata?

Frying burrata introduces a delightful contrast between the crispy exterior and the creamy interior. However, due to its delicate nature, it’s crucial to freeze the breaded burrata for 10–15 minutes before frying. This step ensures the cheese holds its shape and prevents the creamy center from leaking during cooking.

Why Making Fried Burrata Caprese on the Traeger Works

One of the great things about this recipe is how well it showcases the versatility of Traeger grills. For this cook, I used both the Timberline’s induction burner and the Flatrock griddle. The induction burner is perfect for frying—it’s fast to heat, easy to control, and keeps the mess out of the kitchen. I used a cast iron skillet to get the oil to a steady 350°F, which gave the burrata that crispy, golden crust without overcooking the delicate cheese inside. Meanwhile, the Flatrock griddle made quick work of the garlic-butter baguette slices, giving them a beautifully even char and a satisfying crunch.

If you’re working with a different Traeger model, don’t worry—this recipe is still totally doable. You can use a cast iron skillet right on the main grates of your grill. Just preheat it on high heat with the lid closed until the oil reaches temp, and you’re good to go. For the bread, place your slices directly on the grates or use a cast iron griddle insert if you have one. The key is getting that high, even heat that Traeger grills are known for, which delivers restaurant-quality results every time.

This approach keeps the cooking outdoors, which is especially nice during warmer months. Plus, there’s just something about using live fire and cast iron that makes this dish even more satisfying. Whether you’re on a Timberline, Woodridge, Ironwood, or Pro Series, you can pull off this recipe and impress everyone at the table.

A Couple Traeger Tips

• Chill Time is Crucial: Always freeze your breaded cheese. It holds shape and prevents leaks.
• Oil Temp Matters: Use a thermometer. 350°F is the sweet spot for crisping without overcooking.
• Sauce Temp: Make sure your marinara is hot before serving so the cheese stays melty once it hits the bowl.

Here’s the Recipe: Fried Burrata Caprese with Garlic Bread Rounds

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: ~35 minutes
• Serves: 4 (as an appetizer)

Ingredients

For the Fried Burrata

• 2 burrata balls (drained and patted dry)
• ½ cup all-purpose flour
• 2 eggs, beaten
• ¾ cup seasoned breadcrumbs (add my Garlic Junkie seasoning to taste)
• Oil for frying (canola or vegetable)

For the Caprese Topping

• 1 cup diced ripe tomatoes (roma or heirloom)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Fresh basil, chopped
• Salt and pepper to taste

For Serving

• 1 cup jarred marinara or pasta sauce, heated
• Balsamic glaze for drizzling
• Toasted baguette rounds (see below)

Garlic Butter Bread Rounds

• 1 small baguette, sliced
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon garlic powder or freshly minced garlic

Step-by-Step: How to Make Fried Burrata Caprese on the Traeger

1. Prep and Bread the Burrata

Start by drying your burrata well—this helps the breading stick. Set up a breading station:

1. Flour
2. Egg wash
3. Seasoned breadcrumbs with Garlic Junkie

Roll each burrata ball gently through each station, ensuring a full, even coating.

Pro Tip: After breading, place the balls on parchment and freeze for 10–15 minutes. This keeps the cheese from bursting when fried.

2. Make the Caprese Salad

While the cheese chills, toss diced tomatoes, garlic, basil, and olive oil in a bowl. Add a pinch of salt and pepper, and let it sit to develop flavor.

3. Fry the Burrata

Heat about 2 inches of oil in a cast iron pan on your Traeger Timberline induction burner until it reaches 350°F. Carefully lower the burrata into the oil and fry until golden brown and crispy—about 2 minutes per side.

Remove and drain on paper towels.

4. Toast the Baguette Rounds

Mix melted butter, olive oil, and garlic, and brush over sliced baguette rounds. Toast on the Flat Rock griddle until golden brown and crispy on both sides.

Tip: You want these crispy enough to scoop up all that cheesy, saucy goodness.

5. Assemble and Serve

1. Spoon warmed marinara into a shallow bowl.
2. Nestle the fried burrata balls into the sauce.
3. Spoon caprese salad over the top.
4. Drizzle generously with balsamic glaze.
5. Serve immediately with garlic toast.

Serving Suggestions

This dish shines as an appetizer but can also anchor a light dinner. Try this recipe for fried burrata caprese, served with:

• A side of grilled asparagus or charred broccolini.
• A crisp white wine or rosé.
• Add grilled shrimp or prosciutto on the side for extra indulgence.

Explore More Burrata Creations

Burrata isn’t just a cheese—it’s a culinary centerpiece. Its rich, creamy interior and delicate exterior make it incredibly versatile, pairing beautifully with both warm and cold dishes. While frying it adds a decadent, indulgent twist, there are countless other ways to let burrata shine in your cooking. Whether you’re going for light and fresh or rich and savory, this cheese has a way of elevating even the simplest ingredients into something memorable.

Burrata’s versatility extends beyond this dish. Here are some delightful ways to enjoy it:

• Salads: Pair with arugula, roasted beets, or citrus segments.
• Sandwiches: Combine with prosciutto, tomatoes, and pesto on ciabatta.
• Pizzas: Add post-baking for a creamy finish.
• Pasta: Toss with roasted vegetables and olive oil.
• Appetizers: Serve with olive tapenade or sun-dried tomatoes on crostini.

More Recipes to Try If You Like This One For Fried Burrata

1. Steak Burrata BLT Wraps on the Traeger
This dish combines tender, reverse-seared steak with creamy burrata, crispy bacon, and fresh tomatoes, all nestled in crisp lettuce cups. Drizzled with a zesty red pepper aioli, it’s a fresh take on the classic BLT, perfect as an appetizer or light main course.

2. Traeger Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa
In this recipe, succulent Kurobuta pork tenderloin is smoked to perfection and topped with creamy burrata and a sweet, tangy grilled peach salsa. The combination of smoky, savory, and sweet flavors makes it an impressive dish for any gathering.

3. Cheesy Traeger Pizza Dip
This indulgent dip captures all the flavors of your favorite pizza—melty cheese, savory sauce, and pepperoni—baked together on the Traeger. Serve it with toasted baguette slices or crackers for a crowd-pleasing appetizer.

4. Traeger Smoked Crab Cheese Wontons
A delightful fusion of smoky and creamy, these wontons are filled with a blend of smoked cream cheese and lump crab meat. Crispy on the outside and rich on the inside, they’re a unique appetizer that showcases the versatility of your Traeger grill.

Make Fried Burrata on the Traeger Tonight!

Fried burrata caprese might just become your new favorite way to entertain. It’s bold, melty, fresh, and indulgent all at once—and it’s easier than you think with the right Traeger gear.

Ready to give it a go?
Fire up your Timberline and Flatrock, grab that burrata, and tag us when you make this at home. Use #TraegerFriedCheese and show us your melty masterpiece!

Traeger Fried Burrata Caprese with Garlic Toast

thisjewcanque

This crispy fried burrata served over warm marinara and topped with a fresh tomato-basil caprese salad is the ultimate indulgent appetizer. Finished with balsamic glaze and garlic-toasted baguette rounds, it’s rich, vibrant, and perfectly cooked using your Traeger grill setup.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Appetizer, bistro meal, Snack

Cuisine American, bistro, fusion, Italian

Servings 4

Equipment

• Traeger Timberline Grill (with induction burner) or any Traeger model
• Flat Rock griddle or grill grates
• Cast iron skillet
• Slotted spoon or spider strainer
• Tongs
• Instant read thermometer
• Mixing bowls
• Small basting brush
• Parchment paper or plate
• paper towels

Ingredients

  

For the Fried Burrata:

• 2 balls burrata cheese drained and patted dry
• ½ cup all-purpose flour
• 2 eggs beaten
• ¾ cup seasoned breadcrumbs mixed with Garlic Junkie or your favorite seasoning
• Oil for frying vegetable or canola

For the Caprese Topping:

• 1 cup diced ripe tomatoes
• 1 clove garlic minced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

For Serving:

• 1 cup jarred marinara or pasta sauce warmed
• Balsamic glaze for drizzling

For the Garlic Toast Rounds:

• 1 small baguette sliced
• 2 tablespoons butter melted
• 1 tablespoon olive oil
• 1 teaspoon garlic powder or 1 minced garlic clove

Instructions

 

• Prepare a breading station with three bowls: one for flour, one for beaten eggs, and one for seasoned breadcrumbs.
• Dredge each burrata ball in the flour, dip into the egg wash, and then coat fully in the breadcrumbs. Press lightly to adhere.
• Place the breaded burrata balls on parchment paper and freeze for 10 to 15 minutes to help them stay intact during frying.
• While the burrata chills, make the caprese topping by combining the diced tomatoes, minced garlic, olive oil, chopped basil, salt, and pepper in a bowl. Set aside to let the flavors meld.
• Heat about 2 inches of oil in a cast iron skillet on your Timberline’s induction burner (or on the grill grates if you’re using another Traeger model) until it reaches 350°F.
• Fry the chilled burrata for about 2–3 minutes per side, or until golden and crisp. Carefully remove and drain on paper towels.
• Mix together melted butter, olive oil, and garlic, then brush onto your sliced baguette. Toast on the Flat Rock or directly on the Traeger grates until golden and crisp.
• To serve, spread warmed marinara sauce in a shallow bowl, place the hot fried burrata in the center, top with the caprese mixture, and finish with a drizzle of balsamic glaze. Serve immediately with garlic toast rounds.

Notes

Don’t skip freezing the breaded burrata—it’s essential to keep that creamy center from bursting out during frying.

You can use any Traeger model: fry in a skillet directly on the grill and toast bread on the grates if you don’t have the induction or Flat Rock.

Burrata is more delicate than mozzarella, with a rich cream center (called stracciatella). It melts beautifully when warmed—ideal for this appetizer.

Serve immediately for best texture and flavor.

Keyword burrata, burrata caprese, fried burrata, fried burrata caprese, traeger appetizer, Traeger burrata