Garlic Roasted Bison Bone Marrow Crostini

Name: Garlic Roasted Bison Bone Marrow Crostini
Yield: 4
Ingredients: 1-2 packs Bison Bone Marrow; 1 small shallot, finely chopped; 4 garlic cloves, minced; 1-2 tbsp olive oil; 2 tbsp Flat-Leaf Italian Parsley, finely chopped; ¾ tsp sea salt; ½ tsp black pepper, freshly ground; ½ baguette, thinly sliced on the diagonal; Olive oil, for brushing

Elevate your culinary escapades with a recipe that marries simplicity and decadence in every bite—Garlic Roasted Bison Bone Marrow Crostini. This dish is a celebration of rich flavors and luxurious textures, making it a perfect indulgence for any occasion. The combination of bison bone marrow, shallot-garlic infusion, and crisp baguette slices creates a symphony of tastes that will leave your taste buds dancing. Plus, it’s easy to make and nutrient dense. Beyond its exquisite flavor, bison bone marrow is a rich source of essential nutrients like healthy fats, collagen, and vitamins. The slow-roasting process not only enhances the taste but also preserves the nutritional qualities, making this dish a delightful addition to your well-balanced diet.

If it's your first time attempting to cook bison bone marrow, fear not! This recipe is designed to make this oft overlooked cut of cut as approachable as your usual go-to cuts. With easy-to-follow instructions and simple ingredients, you'll be surprised at how simple and rewarding working with bison bone marrow can be. The result? A culinary masterpiece that showcases your newfound expertise and leaves your guests impressed. So, roll up your sleeves, embrace the adventure, and let the delectable journey begin.

Recipe and photography by Anca Toderic of The Butter Table.

Garlic Roasted Bison Bone Marrow Crostini

Anca Toderic of The Butter Table

Servings

Ingredients

1-2 packs Bison Bone Marrow
1 small shallot, finely chopped
4 garlic cloves, minced
1-2 tbsp olive oil
2 tbsp Flat-Leaf Italian Parsley, finely chopped
¾ tsp sea salt
½ tsp black pepper, freshly ground
½ baguette, thinly sliced on the diagonal
Olive oil, for brushing

Directions

Place the Bions Bone Marrow shafts in a large bowl and cover completely with cold water. Soak for at least 8 hours or overnight in the refrigerator to draw out impurities.
Preheat the oven to 425°F. Drain the bone marrow and pat dry with paper towels.
Place the bone marrow in a cast iron skillet or small sheet pan.
Roast for 15 minutes until the marrow is softened. Remove from the oven and top each with a tablespoon of the shallot-garlic mixture. Transfer back to the oven for another 5 minutes.
While the marrow roasts, make the crostini. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast in oven for 3-5 minutes until golden brown.
To serve, scoop the roasted marrow and spread onto the toasted crostini. Top with any extra shallot-garlic mixture. Season with additional salt and pepper to taste.