Bone Marrow Toast

Instructions

1. Prepare the bones
   Preheat your oven to 450°F (230°C). Arrange the bone marrow pieces on a foil-lined baking sheet, marrow side up. Season generously with 1 teaspoon of salt and ½ teaspoon of pepper.
2. Roast the marrow
   Roast the bones in the preheated oven for 15-20 minutes, until the marrow is soft and begins to separate from the bone but before it starts to melt away completely. The marrow should be hot and slightly bubbly.
3. Toast the bread
   While the marrow is roasting, brush the sourdough slices with olive oil on both sides. Toast the bread either on a grill, in a toaster, or in a hot skillet until golden brown and crispy on the outside but still slightly chewy inside.
4. Prepare the garnish
   In a small bowl, mix together the minced shallot, chopped parsley, lemon juice, grated garlic, capers, remaining salt, and pepper. This fresh mixture will cut through the richness of the marrow.
5. Assemble the toast
   When the marrow is done, remove from the oven. Using a narrow spoon or small knife, carefully scoop the marrow from the bones. Spread the hot marrow generously onto the toast slices.
6. Garnish and serve
   Sprinkle the shallot-parsley mixture over the marrow toast. Finish with a light sprinkle of sea salt. Serve immediately while still warm, with additional lemon wedges on the side if desired.