Taleggio with Rosemary Grapes on Focaccia

3 tablespoons olive oil1/2 cup seedless red grapes, cut in half lengthwise2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)Salt and freshly ground pepper4 pieces plain focaccia (about 4-by-4 inches), cut in half (or use ciabatta rolls or 8 slices hearty Italian bread, 1/4-inch thick)8 ounces Taleggio or other creamy washed-rind cheese such as Red Hawk (or use Camembert and remove the rind), cut into 12 slicesHeat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and one or two of the skins start to slip off, 4 to 5 minutes. Add salt and pepper to taste. Transfer the grapes to a bowl. Wipe the skillet with a paper towel, but do not wash it.To assemble: Pull out some of the center of each piece of bread to create a well. Brush the outside of each piece with the remaining 2 tablespoons oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes. Place the remaining 4 bread pieces on top, oiled side up.To cook: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2 to 3 minutes more, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 1 minute, or until the cheese has melted completely. Serve immediately.Serves four.Nutrition values per serving: calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium."Great Grilled Cheese" by Laura Werlin (2004 Stewart, Tabori & Change, $16.95)