Bone Marrow with Crostini

Roasted bone marrow is a classic French dish, dating back at least as far as the 1600s.  While it might seem intimidating, roasted marrow is simple to make and guaranteed to impress dinner guests!  A nutrient-dense food, marrow has a soft texture and a rich, buttery flavor.


3-4 pounds ostrich marrow bones (defrost first) 
1 tbsp garlic, minced
Kosher salt
1 shallot, sliced thin 
1/2 cup parsley, chopped
2 tbsp alfalfa spouts
1/2 tbsp capers
1 tbsp olive oil
2 tsp lemon juice, freshly squeezed
French bread, or similar
2 tbsp butter, softened


Preheat the oven to 450 F.

Thaw 2-4 pounds ostrich marrow bones and trim any excess meat or fat with a small knife.  Pat bones dry with a paper towel to absorb any excess moisture.

Stand the bones upright in a roasting pan, with any wider ends down for stability.

Sprinkle with kosher (or other coarsely ground) salt and minced garlic, and roast the bones for 20 to 25 minutes. 

In the meanwhile, combine the chopped parsley, alfalfa sprouts, shallot, and capers in a small bowl.  Lightly toss with olive oil and lemon juice.  Set aside.

Check the bones after 15 minutes.  Roast them until the marrow is hot, has puffed slightly, and the bones develop a lightly caramelized appearance.  Be sure to remove the bones from the oven before the fat in the marrow beings to liquefy.

Cut thin slices of French bread for the crostini.  Butter each slice from "coast to coast," all the way from one edge to the other.

Place each slice of bread, buttered side down, in a skillet over medium heat. Remove from heat when toasted.

Place roasted marrow bones on a plate with crostini and parsley-caper salad.  To serve, scoop the marrow with a small knife or spoon, spread over crostini, salt to taste, and top with salad.


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