Roasted Grapes and Caramelized Fennel Mascarpone

Mascarpone is a buttery-rich, double- to triple-cream cheese made from cow's milk. If you can't find it at your grocery store, substitute cream cheese.
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  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 24 topped crackers; 8 servings
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1/4 teaspoon pepper, divided

2 cups seedless red grapes

1/3 cup mascarpone cheese

3/4 teaspoon chopped fresh rosemary

24 Keebler® Town House® Original cracker

1 small fresh fennel bulb

2 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided


  1. 1. Trim fennel bulb and cut into 6 wedges, reserving some of the feathery foliage for garnish. In medium bowl toss together fennel wedges, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/8 teaspoon of the pepper. Spread on 15 x 10 x 1-inch baking pan lined with foil. Bake at 375degrees F for 20 minutes. Remove from oven.
  2. 2. Meanwhile, in same medium bowl toss together grapes, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Spread grapes alongside fennel on baking pan. Return to oven. Bake at 375degrees F for 20 to 25 minutes more or until fennel browns and grapes begin to split. Remove from oven. Cool slightly.
  3. 3. In another medium bowl stir together mascarpone cheese and rosemary. Finely chop the fennel wedges. Stir into cheese mixture.
  4. 4. Spread about 1 teaspoon of the cheese mixture on each KEEBLER TOWN HOUSE Original cracker. Top with 2 to 3 grapes. Garnish with bits of the reserved feathery foliage.