No Products in the Cart
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!
For the Herb Salad:
Steps to Make It: