Grape And Currant Tart With Fontina Cheese Recipe

• 1/2 c. boiling water
• 1/4 c. dry currants
• 6 slc white bread 3/4 oz each slice vegetable cooking spray
• 1 1/2 c. skim lowfat milk, divided
• 1 1/4 c. diced fontina cheese 5 ounces
• 1 1/4 c. seedless red grapes, halved
• 2 Tbsp. all-purpose flour
• 1/3 c. sugar
• 2 Tbsp. yellow cornmeal
• 1 tsp grated lemon rind
• 3 x egg whites, lightly beaten
• 1 x egg, lightly beaten
• 1 tsp extra-virgin extra virgin olive oil
• 1 Tbsp. sugar
• 2 tsp minced fresh rosemary

Directions