Ingredients:

  • 4 beef marrow bones, cut lengthwise (approximately 4-6 inches each)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 2 tablespoons capers, drained and chopped
  • 1 small shallot, finely minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 baguette, sliced into ½-inch thick rounds
  • Optional: Flaky sea salt for finishing

Instructions:

  1. Preheat oven to 450°F (232°C). Pat marrow bones dry with paper towels and brush with olive oil. Season with salt and pepper. Arrange on a baking sheet and chill in the freezer for 30 minutes.
  2. Roast bones in the preheated oven for 20-25 minutes, or until the marrow is soft and slightly pulling away from the bone. The marrow should be jiggly when gently tapped.
  3. While the marrow is roasting, brush baguette slices with remaining olive oil and toast in the oven or under the broiler until golden brown. Keep warm.
  4. In a small bowl, whisk together parsley, capers, shallot, red wine vinegar, extra virgin olive oil, salt, and pepper. Season with lemon juice.
  5. Remove the marrow bones from the oven. Generously scoop the roasted marrow onto the toasted baguette slices. Top with the parsley-caper salad and optional flaky sea salt. Serve immediately.