Not commonly cooked, but exceptionally rich is the marrow in bones. This bone marrow toast recipe showcases this rare ingredient. If you can’t find marrow bones at your grocery store, ask your local butcher to save you some.
To get the marrow to a perfect texture and flavor hot temperatures are needed. If cooking it on a cold day it may be a good idea to use a lid to help increase the temperature around the bone marrow.
This recipe uses a range of ingredients in the skillet to provide subtle flavors to the cooking marrow. The marrow is then kept separate, in its own puree, to allow the eaters to season the toast to their own preference.
Bone Marrow Toast Recipe
- 2 rings bone marrow
- salt to taste
- 1 red onion chopped
- 5 cloves garlic
- 6 Shishito peppers
- 1 thin bread roll
- Season the bone marrow on both sides with some salt.
- In a hot skillet add the bone marrow, onion, garlic, and peppers. Cook, occasionally turning the bone marrow and stirring the vegetables.
- When the vegetables are browned and soft remove them from the skillet.
- Remove the stem and seeds from the peppers. Save one garlic clove for later use. In a food processor blend the onions, garlic, and chilies to create a puree. Place in a bowl until needed.
- Monitor the bone marrow. When softened all the way through and the outside edge is browned remove them from the heat.
- In the cleaned food processor add the bone marrow from inside the bones and the reserved garlic clove. Process until smooth and creamy. Place in a bowl until needed.
- Slice the bread to the thickness of about a finger, then toast in the skillet or on a grill until lightly brown.
- Serve the toast with the bone marrow and chili with pallet knives so people can spread the two toppings to their personal preference.