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Marrow with Garlic Crostini

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Makes 4 servings 1x

Time 35 to 40 minutes

Units Scale

Ingredients

  • 1 baguette, cut into 1/2-inch slices
  • 1/4 cup good- quality olive oil
  • 1 clove garlic, peeled
  • 4 4-to 6-inch-long beef marrow bones, halved lengthwise, or eight 2-to 3-inch lengths
  • Salt and pepper

Instructions

  1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
  2. Brush the baguette slices with the oil on both sides, then toast directly over the fire  until they have good color, 1 to 2 minutes per side. Transfer to a platter and rub one side with the garlic clove.
  3. Sprinkle the bones with salt and pepper. Put them on the grill directly over the fire and close the lid. For long and short bones, put them cut side down; for long bones, let them sear for 4 to 5 minutes, then turn marrow side up and cook until the marrow is hot and jelly-like in consistency. For short lengths, turn them every 2 to 3 minutes, from cut side to cut side, checking on the marrow’s progress by inserting a skewer all the way into the center. As soon as there is no resistance in the marrow, transfer the bones to a platter and serve with the crostini, small knives for spreading the marrow, and salt and pepper for sprinkling.

—Recipe from How to Grill Everything

Recipe variations

Marrow with Watercress and Lemon Don’t rub the crostini with garlic. Spread the marrow on the crostini, top with sprigs of watercress, and serve with lemon wedges.

Marrow with Mint and Lime The crostini are optional. Sprinkle the grilled marrow while still in the bones with chopped fresh mint and serve with lime wedges.

Marrow Butter Toasts When the marrow is ready, transfer it from the bones to a bowl and let cool. Add 2 tablespoons softened butter and a squeeze of lemon; sprinkle with salt and pepper. Whisk until fluffy. Spread on toast points to serve.