Germany Knochenmark auf Toast (Bone Marrow on Toast)
Knochenmark auf Toast (bone marrow on toast) is a German dish that exemplifies the country's tradition of making use of every part of an animal. Often served as a rich and hearty appetizer, it combines the buttery, umami-packed flavor of roasted bone marrow with the crispness of toasted bread.
This dish has roots in rustic German kitchens, where practicality and resourcefulness shaped the cuisine. Historically, bone marrow was prized not only for its taste but also for its nutritional value, particularly in colder regions where hearty foods were essential for survival. Today, Knochenmark auf Toast represents a celebration of traditional cooking techniques, highlighting how simple ingredients can create an indulgent, gourmet experience.
Recipe Servings: 4
Ingredients
- 4 large beef marrow bones, cut into 4-inch (10-cm) pieces)
- 1 loaf of crusty bread (e.g., sourdough or rustic rye)
- 2 Tbsp (30 ml) fresh parsley, finely chopped
- 1 clove garlic, finely minced
- 1 Tbsp (15 ml) lemon juice
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Olive oil or butter, for toasting
Directions
- Preheat your oven to 450°F (230°C).
- Arrange the marrow bones upright on a baking tray lined with parchment paper or aluminum foil.
- Roast the bones in the preheated oven for 15–20 minutes, or until the marrow becomes soft and slightly bubbling but not completely melted.
- While the marrow roasts, slice the bread into thick pieces and toast them. Use a grill, skillet, or oven with a drizzle of olive oil or a spread of butter to achieve a golden, crispy surface.
- In a small bowl, mix parsley, garlic, and lemon juice. This will add a fresh and tangy contrast to the rich marrow.
- Once the marrow is ready, scoop it out of the bones with a small spoon and spread it onto the toasted bread.
- Sprinkle with the parsley mixture, sea salt, and black pepper to taste.
- Serve immediately.
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