Roasted Bone Marrow Recipe

Prepare bones

Preheat the oven to 450°F (230°C). Rinse marrow bones under cold water and pat dry with paper towels. If bones are longer than 3 inches, split lengthwise on a cutting board with a heavy knife or ask your butcher to cut them. Place the bones cut-side up in a roasting pan or on a rimmed baking sheet lined with foil for easier cleanup.

Season the exposed marrow lightly with about 1 tbs kosher salt and 1 tsp freshly ground black pepper. Place a sprig of thyme in each bone cavity or scatter the thyme around the bones if using.

Roast in the preheated oven for 12–18 minutes, until the marrow is soft and just beginning to bubble at the edges but not fully melted away. Timing depends on bone size—watch closely after 12 minutes.

Prepare bacon and cheese mixture

While the bones start roasting, cook the bacon: chop the bacon into small pieces and render in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain and cool. Reserve a little bacon fat (about 1 tsp) if desired for flavor in the crust mix.

In a small bowl, combine the crisp bacon pieces, 3 oz finely grated Gruyère, 1 tbsp chopped parsley, 1 tsp chopped chives, 1 tsp Dijon mustard, 1 tsp lemon zest and 1/2 tsp freshly ground black pepper. Stir to combine into a compact mixture.

When the marrow bones have about 3–4 minutes remaining in the oven (soft but not collapsed), remove the pan briefly. Using a small spoon, top each bone’s exposed marrow with an even amount of the bacon-gruyère mixture, pressing gently so it adheres.

Return the bones to the oven and broil/roast on high for 2–4 minutes, watching constantly, until the cheese is melted and golden and the bacon bits are warmed and slightly crisped. Remove from oven and let rest 1–2 minutes—marrow will be very hot.

Prepare toasted baguette

While bones are finishing, preheat a second rack or use a toaster oven. Brush baguette slices lightly with softened butter or olive oil on both sides and sprinkle very lightly with coarse sea salt. Arrange slices on a baking sheet and toast in the oven at 400°F (205°C) for 6–8 minutes, turning once, until crisp and golden. Alternatively, toast under the broiler watching carefully for 1–2 minutes per side.

To serve, place roasted marrow bones on a platter. Spoon the soft, hot marrow with a small spoon or knife onto toasted baguette slices. Garnish with additional chopped parsley or microgreens and serve with lemon wedges to squeeze over the toasted marrow if desired.

Provide small plates and napkins. Recommend diners spread marrow onto toast and enjoy immediately while warm.