Roasted Bone Marrow with Garlic on Pumpernickel Toast
A quick, highly nutritious, low-effort recipe
Equipment
- 1 Roasting tray
Ingredients
- 4–6 canoe-cut beef marrow bones
- 1 head garlic
- Flaky sea salt e.g., Maldon, to taste
- Freshly ground black pepper to taste
- 4–6 slices Pumpernickel bread cut into small squares
- Olive oil or butter for toasting (optional)
Instructions
- Preheat oven to 450°F (230°C).
- Arrange marrow bones upright in a roasting dish. Sprinkle generously with salt and pepper.
- Cut the top off the garlic head, drizzle with oil, and wrap in foil .
- Roast marrow and garlic for 20–25 minutes, until marrow is translucent and bubbling and garlic is soft.
- Toast pumpernickel bread until crispy.
- Squeeze a clove of roasted garlic onto each toast, spoon over marrow, and finish with a pinch of flaky salt.
- Serve warm as a decadent appetizer or snack.
Notes
Estimated Nutrition (per serving):
Calories: 420
Protein: 5g
Fat: 38g
Carbs: 10g
Sodium: 320mg
Sugar: 1g
Fiber: 1g Recipe Notes:
* For a vegan version… JK. But you can swap pumpernickel for sourdough or rye.
* Optional: Add a quick herb salad or pickled shallots for acid and balance.
Calories: 420
Protein: 5g
Fat: 38g
Carbs: 10g
Sodium: 320mg
Sugar: 1g
Fiber: 1g Recipe Notes:
* For a vegan version… JK. But you can swap pumpernickel for sourdough or rye.
* Optional: Add a quick herb salad or pickled shallots for acid and balance.