1 cup red or black seedless grapes, cut in half lengthwise
1 Tbsp EVOO
1/3 cup shallots or sweet onions, chopped fairly finely
1/4 tsp dried rosemary or 1 tsp fresh, finely chopped
1/2 cup pinot noir or merlot wine
1 Tbsp brown sugar
Salt and pepper
Thinly sliced prosciutto, cut in thin strips
Baguette, sliced thin or thick per your choice, toasted lightly
In a small saucepan over medium low heat, heat olive oil, add onions and sautee until soft. Add rosemary and grapes, sautee for 3-4 minutes. Add sugar, salt, pepper and Wine. Increase heat to medium and simmer until thick and syrupy. Remove from heat. Taste and adjust seasoning.
Place some of the grape mixture on each piece of toasted baguette, then some of the gorgonzola and prosciutto. Serve.