An ultra sensory experience Garlicky Marrow Bruschetta is rich, buttery and utterly satisfying! The best way to start a meal!
Cuisine American, French
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2poundsmarrow bonescut crosswise about 1- 1/2" thick
4-5slicesartisan breadfrom a boule or country loaf with a sturdy crust
Preheat the oven to 425°. Line a baking sheet with foil and place the marrow bones cut-side-up on top of the foil. Sprinkle with the salt and roast in the hot oven for 20 minutes.
Meanwhile, heat the grill to a medium high heat -- about 400° and grill the bread on either side until browned and crisp with telltale bits of char. Transfer the bread to a sheet pan and rub one side of the bread lightly with raw garlic. The crispy bread acts as a grater and infuses the bread with the garlic aroma and flavors -- so don't be too heavy handed -- you won't use the whole clove. Cut the bread into halves or thirds (depending on how large the slices are) and serve in a bread basket or alongside the marrow bones.
When the marrow has finished roasting, transfer to a serving platter and sprinkle with chopped parsley and lemon zest.
To serve, use a small spreader knife to scoop out the marrow - spread it on the grilled garlic toasts, like butter and enjoy!