Traeger Fried Burrata Caprese with Garlic Toast
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.
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.