Bone Marrow Garlic Bread with Confit Garlic Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality beef marrow bones from a trusted butcher. Look for bones that are cut lengthwise so the marrow is exposed.

If you have leftovers, you can store the marrow-garlic butter in the refrigerator for up to 3 days, but it's best enjoyed fresh. To reheat, gently warm it in a small saucepan over low heat, or spread it on toast and broil briefly.

When grilling the bread, don't be afraid of char. The smoky, slightly bitter notes from the charred crust balance the richness of the marrow. If you don't have an open flame, a hot cast-iron grill pan works well.

For a more elegant presentation, you can cut the toast into smaller pieces and serve as crostini. The parsley salad can be dressed with a squeeze of lemon if you like, but it's delicious as is.

Variations

• Herb butter: Add a tablespoon of chopped fresh herbs like rosemary, sage, or chives to the marrow-garlic mixture before spreading. This adds another layer of aromatic flavor.
• Spicy kick: Sprinkle a pinch of red pepper flakes or a few drops of hot sauce over the finished toast for a subtle heat that contrasts with the richness.
• Cheesy twist: Grate a little Parmesan or Pecorino over the hot toast just before serving. The cheese will melt slightly and add a salty, umami note.
• Lemon zest: Add a teaspoon of lemon zest to the parsley salad for a bright, citrusy lift that cuts through the fat.

Storage and make-ahead

Fridge

Store leftover marrow-garlic butter in an airtight container in the fridge for up to 3 days. Reheat gently before using.

Freezer

The marrow-garlic butter can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat the butter in a small saucepan over low heat, stirring, until warm. Reheat bread in a toaster or under the broiler until crisp.

Store any leftover marrow-garlic butter in an airtight container in the refrigerator for up to 3 days. The grilled bread is best eaten immediately, but if you have leftovers, keep them in a paper bag at room temperature for up to 1 day.

Reheat the bread in a toaster or under the broiler to restore crispness. The parsley should be stored separately and added fresh when serving.

You can roast the marrow and garlic up to 1 day ahead. Let them cool completely, then cover and refrigerate. When ready to serve, reheat the marrow and garlic in a 350°F (175°C) oven for about 10 minutes, or until warm and spreadable.

The bread can be grilled in advance and reheated in a toaster or under the broiler just before serving. However, for the best texture and flavor, it's recommended to assemble and serve immediately.

Serving ideas

Serve this bone marrow garlic bread as a stunning appetizer for a dinner party. It pairs beautifully with a glass of full-bodied red wine or a crisp, dry white. The rich, savory flavors are a perfect prelude to a steak or roast. For a casual gathering, cut the toasts into smaller pieces and serve on a platter for easy sharing.

This dish is also wonderful as a side to soups or salads. The crunchy, fatty toast adds a luxurious touch to a simple meal. If you have any leftover marrow-garlic butter, spread it on roasted vegetables or use it to finish a pan sauce. It's a versatile condiment that elevates everything it touches.

Frequently asked questions

Recipe card

Bone Marrow Garlic Bread with Confit Garlic

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 2 split beef marrow bones
• 1 whole head of garlic
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 4 slices thick sourdough bread
• 1/2 tsp flaky Maldon salt
• 1/4 cup fresh parsley leaves

Instructions

1. Heat the oven to 450°F (230°C). Place the split marrow bones on a rimmed baking sheet lined with foil. Cut the top off the whole garlic head to expose the cloves. Drizzle both with olive oil and scatter thyme sprigs over and around. Roast for 18 minutes until the marrow is bubbling and the garlic is soft and caramelized. Let it rest for 3 minutes before slicing.
2. Remove the baking sheet from the oven and let it rest for 5 minutes. This brief rest allows the marrow to set just enough to handle without burning your fingers.
3. Squeeze the roasted garlic cloves directly into the marrow canoe, the hollow of the bone. Use a fork to mash the garlic and marrow together until well combined. Sprinkle with flaky Maldon salt and stir to distribute.
4. Place the sourdough slices over an open flame or on a hot grill pan. Toast for 90 seconds per side until charred and crisp with grill marks. Remove from heat.
5. Spread the marrow-garlic butter generously over each slice of grilled sourdough. Top with fresh parsley leaves. Serve immediately while the bread is crisp and the marrow is warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

25 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.