Bone Marrow Bruschetta

Ingredients:

• 2 pounds marrow bones cut crosswise about 1- 1/2" thick
• 1/4-1/2 teaspoon kosher salt
• 4-5 slices artisan gluten-free bread (buttered)
• 1 clove garlic peeled
• parsley chopped
• lemon zest

Instructions:

Preheat the oven to 425°. Line a baking sheet with foil and place the marrow bones cut-side-up on top of the foil. Sprinkle with the salt and roast in the hot oven for 20 minutes.

Heat a medium-sized skillet over medium heat, and toast the buttered bread directly in the pan. You can use any skillet, buttered side down, and let it crisp and brown, 1-2 minutes per side.

Transfer the bread to a sheet pan and rub one side of the bread lightly with raw garlic. This will infuse the bread with the garlic aroma and flavors.

When the marrow has finished roasting, transfer to a serving platter and sprinkle with chopped parsley and lemon zest.

To serve, you will need a small spreader knife to scoop out the marrow - spread it on the grilled garlic toasts, like butter, and enjoy!

**Marrow bones can typically be found at any butcher.