YUM!  I LOVE this stuff!

Roasted bone marrow is a treat found all over the world, but maybe not so much here in the U.S., which is unfortunate in my opinion.  We will be exploring this delectable spread for toast in this week’s post.  Bone marrow is entirely unsaturated fat, which is very necessary in the diet (in moderation)…I lovingly refer to this delicious spread as ‘meat butter’….though it is much better for you than actual butter, and therefore is making it’s debut here on no if’s, and’s or butter ;D

What you’ll need…

• 2 beef marrow bone segments (per person)
• capers
• shallot
• arugula (or Italian parsley works well too)
• lemon
• micro-plane (zester)
• sea salt
• cracked black pepper
• 2-3 slices of bread (I prefer the multi-grain sour-dough from Trader Joe’s)
• Prosecco (bubbles are great with this, but choose your favorite white wine)

Turn your oven on to 385° F and pre-heat

During the pre-heat process, prep your goods!

Chop your arugula fairly fine.  You really just need enough to ‘garnish’ the toast.  Personally, I go generously with the arugula as to treat this appetizer a bit like a built in salad as well.  (Remember, though healthy fat, it is high in fat…so try to balance that).  Chop your shallots finely as well.  Mix these in a bowl with the zest of one lemon and 1 tbsp of capers.  Mix well and add a pinch of sea salt and cracked black pepper.

On the stove top, turn your burner to med-high heat and set a pan with the bone segments facing one side down on the bias.  Sprinkle a pinch of salt on to the actual ‘marrow’ tops of the bones in the pan.  (Turn your fan on high…these are going to smoke a bit).  If it smokes heavily turn your heat down (remember, all calibration is different…what may be medium for one is medium high for another).  Once the underside is nice and roasted looking, turn it over and place on the other bias side.  Now transfer the pan into the oven (bottom rack)…ENSURE YOUR PAN IS ALL STAINLESS STEEL…NO PLASTIC HANDLES ETC!

Set your timer for 7 minutes.

I prefer ‘toast points’ for my dish, which involves the center cut squares from the bread (as pictured).  You may certainly leave the crust if you prefer.  Lightly dust or drizzle the bread with olive oil in preparation for toasting.

When the timer goes off, place your bread to be toasted, directly on the top oven rack.  Reset the timer for 10 minutes.  Pour a glass of Prosecco and cheers to your good life!  😉

When the timer goes off, pull your marrow out and sink a butter knife down through it…if the marrow liquid on the knife is clear/tan…it’s done!  If still pink, allow to roast a few more minutes and check again.

Pull your toast (with tongs) out of the oven and plate.  Using those tongs, pick up a marrow segment (they are hot, so be sure to use the tongs) and scrape the marrow out with your butter knife onto the toast points.  Spread the marrow evenly and then evenly distribute your garnish mixure over the top (as pictured).

The beauty of your garnish mixture is that is has something for every taste bud!  Lemon zest for sour, capers for salt, shallots for sweet and arugula for spicy/bitter…then the marrow hits the savory spot and produces a wonderful sensory ‘taste party’ in your mouth!

Then, I sear my steak up right in the pan with the left over liquid bone marrow…but that’s a WHOLE other show 😉

Cheers fellow foodies…enjoy!