Marrow with Garlic Crostini
PUBLISHED August 5, 2025
Nature’s savory pudding. It’s so easy to make this fabulously rich restaurant-style indulgence. Grill the bones just until the marrow inside melts enough so you can spoon it out, then eat as is or spread on crostini. The only trick is timing: heating them to the point that the marrow is the right consistency but not so long that it drains from the bones into the fire. If your meat store sells long lengths of bones (4 to 8 inches), have the butcher cut them in half lengthwise. Then you can fearlessly give the marrow side a good sear and turn them to finish, with the bone cradling the softening marrow. If all you can find are shorter lengths (2 to 3 inches), where the marrow is exposed on both sides, just keep a close eye on their progress and have a platter at hand to get them off the grill as soon as they are ready.
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