Description
These Roasted Marrow Bones on Toast are rich and ridiculously good straight from the oven. The marrow gets soft and buttery while the toasted rolls soak up every bit of flavour without turning soggy.
Ingredients
Scale
- 4 beef marrow bones, split lengthwise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2-day-old bread rolls, sliced
- 3 tbsp garlic and herb butter
- Optional: chopped parsley for serving
- Optional: flaky salt for finishing
Instructions
- Heat your oven to 400⁰F (200⁰C).
- Line a baking sheet with parchment paper or foil because marrow can get a little messy once it starts bubbling.
- Place the 4 split beef marrow bones, cut side up, on the baking sheet.
- Sprinkle over 1/2 tsp salt and 1/2 tsp black pepper.
- Suggestion: If the bones wobble around too much, tuck a little foil underneath them so they stay upright while roasting.
- Roast the marrow bones at 400⁰F (200⁰C) for about 20 minutes until the marrow is soft, bubbling slightly, and pulling away from the edges a bit. Don’t overcook them, or the marrow can completely melt out into the tray.
- While the marrow roasts, slice the 2-day-old bread rolls in half or into thick slices. Spread both sides generously with the 3 tbsp garlic and herb butter.
- Heat a grill, skillet, or frying pan over medium heat. Toast the buttered rolls on both sides until crisp and lightly charred around the edges. You want crunchy edges but still a bit soft in the middle.
- Spoon the hot marrow onto the toasted bread.
- Sprinkle with chopped parsley or flaky salt if using, and serve immediately while everything’s hot.
Notes
Prepared, tried, and tested by Gail
