Oh em effin' gee, I put grapes in the oven!

So at Sunday's second Italian potluck (this one held at the new C-T estate), I actually had the wherewithal to prepare and bring bona fide foodstuffs with me. This happens rarely, see, because I know how to cook, like, four things. Luckily, two of them are Italian! (The other two are scrambled eggs in the microwave — seriously, they are awesome — and some other type of chicken casserole shit.)

I have been raving about roasted grapes for more than a year now, ever since I had them at my friend Lesley's house in Nashville. I'd never even heard of such a concept until then, and I keep encountering people who haven't heard of roasted grapes either. So I intend to spread the gospel, especially since they are so super easy to make but seem so damn fancy.

You need:

• A lot of seedless grapes (I've only ever prepared and had red, but I'm betting white/green would be interesting too) and, depending on your preference, you can decide whether to remove the stems (I leave the stems).

• EVOO (in a spritzer preferably; otherwise you will need to put the grapes plus a smidge of olive oil in a plastic bag and shake until magical coating occurs).

• Kosher or sea salt

Pre-heat the oven to 450 degrees. Put the grapes in a roasting pan and spritz with olive oil (just a bit; you don't want major coating and dripping). Sprinkle with salt. Roast for 15 minutes.

The result is a really interesting blend of textures and tastes. The grapes become warm and sweet and savory all at the same time.