Roasted Bone Marrow Crostini
Serves: 4 | Prep: 10 min | Cook: 15 mi
Ingredients:
- 4 Canoe-Cut Beef Marrow Bones
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 head garlic
- 1 baguette, sliced
- 1 shallot, finely chopped
- ¼ Cup fresh parsley, finely chopped
- Flaky sea salt, for finishing
Directions:
Preheat the grill to high heat, setting up both direct and indirect heat zones.
Place the marrow bones cut-side up over direct high heat. Grill for 5 minutes.
Move the bones to indirect high heat and continue cooking for approximately 8 minutes, or until the marrow is soft,bubbling and beginning to pull slightly away from the bone.
Place the garlic on the grill and roast for approximately 10 minutes, turning as needed, until softened and lightly charred.
Place the baguette slices on the grill and toast until crisp and lightly charred on both sides.
Squeeze the softened roasted garlic from the cloves and spread a thin layer over each piece of toasted baguette.
Scoop the warm marrow from the bones and spread over the roasted garlic crostini.
Finish with finely chopped shallot, fresh parsley and a sprinkle of flaky sea salt. Serve immediately.