Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
One of the best appetizers from a high-end restaurant is roasted bone marrow. Whole beef marrow bones are oven-roasted at a super high temperature to melt the fat and caramelize the outside. This rich delicacy is served with toast for spreading, much like the most delicious buttered toast you have ever had.By incorporating a bright and fresh salad on the side, you get this decadent Roasted Bone Marrow with Herb Salad, served on toasted sourdough. The fattiness from the marrow plays perfectly with the freshness of the salad, which is made of whole leaf herbs and shallots. White wine vinegar cuts through with acidity, making one perfect toasty bite.To roast marrow bones, you first need a very hot oven. The heat of the oven caramelizes the outside of the bones, leading to an even more beefy flavor. The fat inside of the bones renders to a juicy, buttery consistency which is then spread over golden sourdough toast.Roasted Bone Marrow is great on its own, and is even better when served with a bright and acidic salad. An herb salad with parsley, chives, basil, and shallots tops the toast. The herbs are kissed with a simple white wine vinegar dressing. Acid and fat play well together because the richness of the fat is tamed by the brightness in the vinegar or citrus.Not only is this dish tasty, but it has a wonderful texture. Crisp toasty bread and buttery bone marrow make for a familiar buttered toast-like bite. When you add the Herb Salad, it brings this appetizer to a whole other dimension with a fresh, vegetal crispness.This is the perfect upscale appetizer to serve to a large crowd. Serve at your next dinner party or when you need to impress your in-laws. No matter who you serve Roasted Bone Marrow with Herb Salad to, they will love it!
5-7 pounds marrow bones
2 teaspoons sea salt
1½ teaspoons freshly cracked pepper
6 slices sourdough bread, toasted
For the Herb Salad:
¼ cup fresh parsley leaves
¼ cup fresh basil leaves, lightly chopped
2 tablespoons chives, sliced
1 garlic clove, minced
½ shallot, thinly sliced
½ tablespoon white wine vinegar
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Preheat the oven to 450 degrees F.
Rub the marrow bones liberally with salt and pepper. Place on a rimmed baking sheet and roast upright in a preheated oven for 15 minutes.
Toast your bread in the toaster or the oven until golden brown.
Next, make the Herb Salad. To a bowl, add the parsley leaves, basil leaves, chives, minced garlic, and sliced shallot. Toss to combine. Add the vinegar, oil, salt, and pepper and toss to distribute the dressing.
Remove the marrow from the oven. Scoop the marrow out of the middle with a knife and spread it over the toast. Top the toast and marrow with the Herb Salad and serve as an appetizer.