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

1. Start with heating the oven to 350 degrees F. 
2. Season the bone marrow with salt and pepper. 
3. Place in a pan, and into the oven.
4. After 20-25 minutes, it should be done. Remove from oven.

Prep the salad

1. Wash the parsley with cold water. 
2. Chop the leaves off.
3. Place in a bowl, and drizzle the olive oil, white wine vinegar, and capers.
4. Season with salt.

Toast the baguette

1. 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!