Roasted Bone Marrow
Roasted bone marrow is a luxurious appetizer with rich, buttery flavor and a silky texture. Roasting brings out the marrow’s natural umami, and it’s perfect spread on crostini or toasted baguette slices. Serve it simply with flaky salt and fresh herbs, or dress it up with pickled onions, capers, or chimichurri. It’s a surprisingly easy dish to prepare—and always makes a memorable first course.
Roasted bone marrow is a decadent appetizer that feels like fine dining but is surprisingly simple to prepare at home. The marrow becomes soft, rich, and spreadable when roasted—perfect for slathering onto toasted baguette slices with a sprinkle of flaky salt.
For the best flavor and presentation, you can soak the marrow bones in salted water for 12 to 24 hours before roasting. This optional step helps draw out blood and impurities, resulting in a cleaner, milder taste and a more attractive presentation. Once roasted, top the marrow with pickled onions, capers, fresh herbs, or chimichurri for a delicious balance of richness and acidity.
❤️ Why You’ll Love This Roasted Bone Marrow
Luxurious and simple. A rich, elegant appetizer with just a few ingredients.
Customizable. Serve with a variety of toppings—fresh herbs, pickles, or bold sauces.
Perfect for sharing. An impressive dish to start any special meal.
Great flavor and texture. Silky, savory marrow pairs beautifully with crisp toast and bright condiments.
How to Roast Bone Marrow
- Soak the bones if desired. For a cleaner flavor and lighter appearance, soak the marrow bones in salted water for 12 to 24 hours. Rinse and pat dry before roasting.
- Preheat the oven and line a rimmed baking sheet with foil.
- Arrange the marrow bones cut-side up on the pan.
- Roast until the marrow is soft but not completely melted—about 20 minutes.
- Drizzle with lemon juice and sprinkle lightly with flaky salt.
- Serve warm with toasted baguette slices and optional toppings.
Serving Suggestions
- Serve with toasted baguette slices or crostini for spreading.
- Top with pickled red onions, flaky sea salt, and freshly ground pepper.
- Pair with a small salad of arugula and lemon vinaigrette for a fresh balance.
- Offer a spoon and small knife for scooping and spreading the marrow.
- Include chimichurri or caper sauce on the side for bold flavor options.
How to Store and Reheat
Refrigerate. Store leftover roasted marrow in an airtight container in the fridge for up to 2 days.
Freeze. Freeze marrow in a sealed container for up to 2 months; thaw overnight in the refrigerator.
To Reheat. Warm gently in a 300°F oven or skillet just until soft and spreadable—do not overheat or it will melt away.
Roasted Bone Marrow
Ingredients
- 4 pounds marrow bones, about 3- to 4-inch lengths*
- 2 teaspoons fresh lemon juice
- Kosher salt
- Toasted French bread baguettes
- optional garnishes: fresh chopped parsley, freshly ground black pepper, thyme leaves, chimichurri sauce, quick pickled red onions, capers
Instructions
- Prepare the oven and pan. Heat the oven to 450°F and Line a rimmed baking pan with foil.
- Roast the marrow bones. Arrange the marrow bones in the pan, cut sides up. Roast the bones for 20 minutes, or until the marrow centers register at least 145°F. They should be soft in the center and just beginning to leak marrow. Too long and the marrow will be too soft and mushy.
- Serve. Drizzle the lemon juice over the marrow. Scoop the marrow out and spread it on toasted baguette slices. Sprinkle lightly with flaky sea salt.
