Bone Marrow Crostini is an indulgent and flavorful appetizer that never fails to impress. This dish combines the richness of roasted bone marrow with fresh herbs and a citrusy zing, all served on crispy crostini or fresh baguette. For those seeking an even more decadent option, Market House’s duck foie gras makes an elegant alternative, adding a velvety smooth texture to this mouthwatering dish.
Ingredients:
For the Bone Marrow:
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Salt & freshly cracked pepper
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Optional: a sprig of thyme or rosemary for roasting
For the Crostini:
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1 small baguette, sliced on the bias
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Olive oil for brushing
Toppings:
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Zest of 1 lemon
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Zest of ½ orange (optional)
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2 tbsp finely chopped fresh parsley
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1 tbsp finely chopped chives or mint
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1 small garlic clove (optional for rubbing toast)
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Flaky sea salt
Instructions:
1. Preheat the oven to 425°F (220°C). Place the marrow bones upright in a cast-iron pan or baking dish. Season with salt and pepper, and optionally tuck in a sprig of thyme or rosemary. Roast for 20–25 minutes until the marrow is soft and slightly bubbling but not fully liquefied. Let cool for 2–3 minutes before handling.
2. Brush the baguette slices with olive oil while the marrow roasts. Toast in a hot pan or under the broiler until golden and crisp. Optionally, rub each toast lightly with a raw garlic clove for extra flavor.
3. In a small bowl, combine lemon zest, orange zest (if using), parsley, and chives or mint.
4. Scoop out the warm marrow with a spoon and spread it onto each crostini. Top with a generous pinch of the herb-citrus mixture. If desired, finish with flaky sea salt and a tiny drizzle of good olive oil.
Bone Marrow Herb Crostini is a simple yet luxurious dish that brings bold flavors and a touch of elegance to any gathering. Whether you choose the rich bone marrow or decadent Duck Foie Gras from Market House, this recipe will leave a lasting impression on your guests.