turbinado sugar brûlée, romesco, grilled baguette

Preheat your oven to 450°F (230°C). Place the bone marrow bones on a baking sheet, sprinkle with kosher salt and freshly ground black pepper. Roast for 15-20 minutes until the marrow is bubbly and golden brown.

Roast the Bone Marrow

In a blender or food processor, combine roasted red peppers, toasted almonds, garlic cloves, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Romesco

Slice the baguette into 1-inch thick slices. Brush both sides with olive oil. Grill on medium heat for 1-2 minutes on each side until toasted and grill marks appear.

Grill the Baguette

Once the bone marrow is roasted, remove from the oven and sprinkle a generous layer of turbinado sugar on top of each bone. Using a kitchen torch, carefully brûlée the sugar until it melts and forms a caramelized crust.

Brûlée the Bone Marrow

Serve the brûléed bone marrow with a side of romesco sauce and grilled baguette slices for spreading.

Serve

bone marrow bones

bone marrow brûlée

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!