Bone Marrow Toast Recipe
Recipe information
Make Bone Marrow Toast in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Bone Marrow & Prep
Toast
Acidity & Herb Gremolata
Finishing
Bone Marrow & Prep
1. Soak (optional to remove blood)
If the marrow bones are particularly bloody, place them cut-side down in a large bowl and cover with cold water. Add 1 tsp salt and refrigerate for 1–2 hours, changing water once if it becomes very cloudy. Drain and pat bones dry with paper towels.
2. Preheat oven
Preheat the oven to 450°F (230°C). Arrange a rimmed baking sheet with a wire rack or line the sheet with foil for easier cleanup.
3. Season bones
Place marrow bones cut-side up on the prepared rack or baking sheet. Sprinkle each bone with about 1/3 tsp fine sea salt and a light dusting of coarse black pepper. Tuck thyme sprigs and smashed garlic cloves around the bones to roast with them (they flavor the marrow).
4. Roast marrow
Roast in the preheated oven for 15–20 minutes, until the marrow is bubbling and soft but not melted away (it should hold shape but be very soft when gently pressed). Rotate the pan once halfway through for even cooking. Total time will depend on bone thickness.
5. Cool slightly
Remove bones from oven and let rest 2–3 minutes so marrow firms slightly but stays spreadable. Carefully transfer bones to a serving plate or keep on the sheet for plating.
Toast
6. Prepare bread
While the marrow roasts, brush both sides of each bread slice lightly with olive oil and spread a thin layer of softened butter on one side (this will be the side you serve the marrow on).
7. Toast bread
Toast the bread under the broiler or in a hot skillet for 1–3 minutes per side until golden and crisp. If using broiler, watch closely to avoid burning. Keep warm until marrow is ready.
8. Rub with garlic
Optionally rub the toasted, buttered side of each slice with the smashed garlic clove used in roasting for a subtle garlic aroma. Discard garlic after rubbing.
Acidity & Herb Gremolata
9. Make gremolata
In a small bowl combine chopped parsley, lemon zest, lemon juice, minced shallot, chopped capers, red wine vinegar, hot sauce (if using), and 1/4 tsp fine salt. Stir to combine and taste; adjust salt, acid or hot sauce as desired. This bright condiment will cut the richness of the marrow.
Finishing
10. Assemble toasts
Using a small spoon or butter knife, scoop the soft marrow from each bone and spread a generous amount onto the buttered side of each toasted bread slice. Season lightly with freshly ground black pepper.
11. Top with gremolata and greens
Spoon a tablespoon of the gremolata over each marrow-covered toast. Scatter microgreens or baby arugula if using for a peppery contrast.
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