Description
Rich, buttery bone marrow, simply roasted and served with crispy garlic toast. A sophisticated yet easy appetizer.
Ingredients
Scale
- 2 lbs (907 g) marrow bones
- 0.25-0.5 tsp kosher salt
- 4-5 slices bread from a boule or country loaf with a sturdy crust
- 1 clove garlic
- Chopped parsley
- Lemon zest
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil.
For the Soup
- Place the marrow bones cut-side-up on the foil-lined baking sheet. Sprinkle with kosher salt.
- Roast the bones in the preheated oven for about 20 minutes. The marrow should be soft and starting to pull away from the bone.
- While the bones are roasting, heat a grill to medium-high heat (about 400°F / 200°C). Grill the bread slices on both sides until browned and crisp, with some charred bits for added flavor. Transfer the grilled bread to a sheet pan. Rub one side of each bread slice lightly with the raw garlic clove.
- Finely chop fresh parsley. Zest a lemon.
- When the marrow bones are done roasting, transfer them to a serving platter. Sprinkle with chopped parsley and lemon zest.
- Serve the marrow bones with the grilled garlic toasts. Use a small spreader knife to scoop out the marrow and spread it on the bread, like butter. Enjoy immediately while warm.
Notes
- For richer flavor, soak the marrow bones in cold water for 30 minutes before roasting.
- If you don’t have a grill, you can toast the bread in a dry skillet over medium-high heat until golden brown and crispy.
- Leftover roasted marrow can be stored in an airtight container in the refrigerator for up to 2 days and enjoyed cold or reheated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 bone
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 1
- Protein: 10
- Cholesterol: 100