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Roasted bone marrow toasts topped with red onion relish and sliced red onion
Fati (@fati.in.paris)

Roasted Bone Marrow Toast with Red Onion Relish

Oven-roasted beef marrow spread on garlic-rubbed baguette toasts and topped with a fresh red onion, herb and cayenne relish. Recipe by Fati of Fati's kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 to 5 servings
Course: Appetizer
Cuisine: Moroccan
Ingredients Method Notes

Ingredients
  

Roasted bone marrow
  • 6 to 8 beef marrow bones cut crosswise, about 2 lb / 1 kg
  • 1 head garlic halved crosswise
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp chili powder or cayenne pepper felfla soudania
Toasts
  • 1 baguette
  • 2 tbsp olive oil or butter
Red onion relish
  • 1 red onion finely chopped, plus a few thin slices to garnish
  • 2 tbsp fresh cilantro and parsley finely chopped
  • 1/4 tsp cayenne pepper plus more to taste
  • 1/4 tsp salt
  • 1 tbsp olive oil

Method
 

  1. Rinse the marrow bones under cold running water and pat them dry with paper towels.
  2. Heat the oven to 400°F (200°C). Line a baking dish with parchment paper and arrange the bones marrow side up, with the halved garlic head in the middle.
  3. Drizzle the bones and garlic with olive oil, then season with salt and chili powder.
  4. Roast for about 30 minutes, until the marrow is soft, bubbling and just starting to pull away from the bone. Thinner bones may be ready a few minutes earlier.
  5. While the bones roast, slice the baguette on a long diagonal and toast the slices in a skillet with olive oil or butter until golden on both sides.
  6. Make the relish: mix the chopped red onion, herbs, cayenne, salt and olive oil in a bowl.
  7. Squeeze the soft roasted garlic out of its skin and spread it on the toasts (or use a little butter).
  8. Spoon the relish over the toasts, then scoop the hot marrow out of the bones and spread it on top.
  9. Finish with a few thin slices of red onion and a pinch of cayenne. Serve right away, while the marrow is warm.

Notes

Ask your butcher for beef marrow bones cut crosswise (2 to 3 inches tall) or lengthwise ("canoe" cut). Fati buys a large batch and keeps the raw bones in the freezer, so this is ready whenever she wants it.
The marrow is ready when it is soft and wobbly all the way through. Overcooked marrow melts into oil.