Roasted Bone Marrow

Rich, buttery, and decadently savory, roasted bone marrow is a luxurious appetizer that highlights simplicity at its finest. Slow-roasted until golden and spreadable, it pairs perfectly with crusty bread and a sprinkle of flaky salt. A classic bistro dish, it’s ideal for impressing guests or indulging in a gourmet treat.

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 (2 halves per person)

Ingredients:

• 8 bone marrow halves (beef or veal), soaked in cold water for 12–24 hours if needed*
• 1 tbsp fresh parsley, finely chopped
• Flaky sea salt (e.g., Maldon), to taste
• Freshly ground black pepper, to taste

Optional Accompaniments:

• Toasted sourdough or baguette
• Citrus gremolata or pickled onions (to cut richness)

Directions:

1. Prep: Preheat oven to 350°F (175°C). Pat marrow halves dry and arrange cut-side up on a rimmed baking sheet or ovenproof dish.
2. Roast: Bake for 20–25 minutes, until the marrow is bubbly, slightly pulling away from the bones, and golden at the edges.
3. Finish: Immediately sprinkle with flaky salt, black pepper, and parsley. Serve while hot.

To Serve:

• Provide small spoons for scooping the marrow onto warm toast.
• Pair with a light, acidic salad or a bold red wine (e.g., Cabernet Sauvignon).

Nutrition (per serving):

Calories: 440 | Fat: 48g | Carbs: 0g | Protein: 4g