Bone Marrow Canapes
Ingredients
4 shank bones
1 Baguette
1 bunch parsley
5 tablespoons olive oil
2 tablespoons white wine vinegar
3 tablespoons capers
1 lemon
Manchego Cheese
Olives
With a summertime here in California, I thought it might be appropriate for a fun dish that can be enjoyed indoors or out. Bone Marrow Canapes are the ultimate spread on toast. The rich marrow is complimented with a parsley caper salad which gives a nice balance. Manchego cheese is a Spanish cheese made from sheep's milk. Enjoy it with a bottle of Riesling to cut through the richness of the marrow.
Let's Begin
Cook the bone marrow
- Start with heating the oven to 350 degrees F.
- Season the bone marrow with salt and pepper.
- Place in a pan, and into the oven.
- After 20-25 minutes, it should be done. Remove from oven.
Prep the salad
- Wash the parsley with cold water.
- Chop the leaves off.
- Place in a bowl, and drizzle the olive oil, white wine vinegar, and capers.
- Season with salt.
Toast the baguette
- Place baguette in the oven for 2-3 minutes.
Slice the baguette. Use a bread knife to dig into the delicious marrow, and spread on the toast. Top with parsley salad. Squeeze some lemon on it. Oh god.
Slice a piece of manchego cheese and top a pice of baguette. Delicious.
Pour a bottle of wine. Enjoy!