Ingredients:

  • 4 beef marrow bones, about 3 inches long, split lengthwise (approximately 400g / 14 oz total)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup fresh flat-leaf parsley, roughly chopped (packed) (25g)
  • 1/4 cup fresh shallots, finely minced (approx. 30g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 tablespoon capers, drained and chopped (15ml)
  • 1/4 teaspoon kosher salt (1.25 ml)
  • 1/8 teaspoon black pepper (a pinch) (0.6 ml)
  • 4 slices sourdough bread, about 1/2 inch thick
  • 2 tablespoons olive oil (30 ml) (for brushing the bread)
  • 1 clove garlic, halved (optional, for rubbing on toast)

Instructions:

  1. Preheat oven to 450°F (230°C). Toss marrow bones with olive oil, salt, and pepper.
  2. Arrange bones on a baking sheet, marrow-side up. Roast for 25-30 minutes, or until the marrow is soft and slightly browned. Watch carefully to prevent burning.
  3. While the marrow roasts, combine parsley, shallots, lemon juice, extra virgin olive oil, capers, salt, and pepper in a small bowl. Mix well.
  4. Brush sourdough slices with olive oil. Toast until golden brown and crispy, either in a toaster, under the broiler, or in a grill pan. Optional: Rub with garlic clove while still warm.
  5. Scoop the roasted bone marrow onto the toasted sourdough bread using a small offset spatula. Top with a generous spoonful of the parsley salad. Serve immediately.