- INGREDIENTS :<\/a>
- Ingredients for the Roasted Bone Marrow<\/a><\/li>
- Ingredients for the Parsley Salad<\/a><\/li>
- For Assembly<\/a><\/li><\/ul><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Making the Roasted Bone Marrow<\/a><\/li>
- Making the Parsley Salad<\/a><\/li>
- Toasting the Sourdough<\/a><\/li>
- Assembling the Tartines<\/a><\/li>
- Serving<\/a><\/li>
- Leftovers<\/a><\/li>
- My Little Tips<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
INGREDIENTS :<\/h2>\n\n\n\n
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<\/figure>\n\n\n\nIngredients for the Roasted Bone Marrow<\/strong><\/h3>\n\n\n\n
4 beef marrow bones, about 2 pounds, split lengthwise
1 tablespoon olive oil
1\/2 teaspoon sea salt
1\/4 teaspoon black pepper<\/p>\n\n\n\nIngredients for the Parsley Salad<\/strong><\/h3>\n\n\n\n
1 cup fresh flat-leaf parsley, roughly chopped
1 small shallot, finely diced
1 tablespoon capers, rinsed and chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1\/4 teaspoon salt
1\/4 teaspoon black pepper<\/p>\n\n\n\nFor Assembly<\/strong><\/h3>\n\n\n\n
4 thick slices sourdough bread
2 tablespoons unsalted butter, softened
Flaky sea salt for finishing<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
The marrow bones give that creamy, nutty richness that feels super decadent. Olive oil keeps them from sticking and adds a little fruity note. <\/p>\n\n\n\n
Parsley is bright and fresh, shallots add a soft onion sweetness, and capers bring this salty little punch that wakes up your taste buds. <\/p>\n\n\n\n
Lemon juice and zest cut through the richness perfectly. <\/p>\n\n\n\n
Sourdough is the perfect sturdy base, and butter makes it golden and crisp. Finish with flaky sea salt, and honestly, it is pure heaven.<\/p>\n\n\n\n
Making the Roasted Bone Marrow<\/strong><\/h2>\n\n\n\n
First, I preheat my oven to 450\u00b0F. <\/p>\n\n\n\n
This high heat is perfect for roasting the marrow to a soft, almost buttery texture. <\/p>\n\n\n\n
I line a baking sheet with parchment and place the bones cut side up. Brush lightly with olive oil and sprinkle with salt and pepper. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThen I roast them for 15 to 20 minutes until the marrow is soft and slightly bubbly and the edges start to turn golden. <\/p>\n\n\n\n
I swear the kitchen smells so good at this point, like rich, meaty heaven.<\/p>\n\n\n\n
Making the Parsley Salad<\/strong><\/h2>\n\n\n\n
While the bones roast, I throw together the parsley salad. <\/p>\n\n\n\n
In a small bowl I mix the chopped parsley, diced shallot, and chopped capers. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nThen I add the lemon juice, zest, olive oil, salt, and pepper, and toss everything together. <\/p>\n\n\n\n
The salad is bright, zesty, and crunchy, perfect to balance that rich marrow.<\/p>\n\n\n\n
Toasting the Sourdough<\/strong><\/h2>\n\n\n\n
I spread softened butter on both sides of each slice of sourdough. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI heat a skillet over medium heat and toast the bread for 2 to 3 minutes per side until golden and crisp. <\/p>\n\n\n\n
If I am feeling lazy, I pop them on a baking sheet and toast in the oven for 5 to 7 minutes instead.<\/p>\n\n\n\n
Assembling the Tartines<\/strong><\/h2>\n\n\n\n
Once the bones are done, I scoop the warm marrow with a small spoon and spread a generous layer onto each slice of toasted sourdough. <\/p>\n\n\n\n
Then I pile on the parsley salad, letting it sit high for a fresh, vibrant contrast. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nI finish with a pinch of flaky sea salt. <\/p>\n\n\n\n
Honestly, every bite is a mix of creamy, buttery, crunchy, and zesty flavors, and I catch myself just staring at the plate because it looks so good.<\/p>\n\n\n\n
Serving<\/strong><\/h2>\n\n\n\n
I serve these tartines right away while the marrow is warm and the bread is crisp. <\/p>\n\n\n\n
They work great as an appetizer for a cozy fall dinner party or a fancy little lunch. <\/p>\n\n\n\n
I like to pair them with roasted veggies or a simple soup, like butternut squash or mushroom. <\/p>\n\n\n\n
For drinks, a crisp white wine or a light craft beer complements the flavors really well. <\/p>\n\n\n\n
If I am feeling extra fancy, I arrange them on a rustic wooden board and scatter some parsley on top.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If I have any leftover marrow, I store it in an airtight container in the fridge for up to 2 days, though honestly it is best fresh. <\/p>\n\n\n\n
The parsley salad keeps in the fridge for a day, but I always prefer making it fresh so it stays bright and crunchy. <\/p>\n\n\n\n
Sourdough is best at room temp for a day or frozen for up to a month. <\/p>\n\n\n\n
To reheat, I warm the marrow in a 350\u00b0F oven for 5 minutes and toast new slices of bread, then assemble with a fresh batch of parsley salad.<\/p>\n\n\n\n
My Little Tips<\/strong><\/h2>\n\n\n\n
I always ask my butcher to split the bones lengthwise, it makes scooping so much easier. <\/p>\n\n\n\n
I chop parsley just before assembling so it stays vibrant and fresh. If sourdough is not available, a crusty baguette or ciabatta works great too. <\/p>\n\n\n\n
I roast the marrow just until soft, too long and it gets too liquidy. Sometimes I prep the parsley salad ingredients in advance but toss them right before serving, it saves time and keeps it fresh.<\/p>\n\n\n\n
- Ingredients for the Parsley Salad<\/a><\/li>
- Ingredients for the Roasted Bone Marrow<\/a><\/li>