Grilled Bone Marrow with Shallot Tapenade

Ingredients

Unit

Item

Canoe Cut Femur Bones

Unit

1/2

Item

Shallot Finely Chopped

Unit

1/4

Item

Bunched Chopped Parsley

Unit

2 Tbsp

Item

Olive Oil

Unit

1 Tbsp

Item

Minced Garlic in oil

Unit

To Taste

Item

Salt

Unit

To Taste

Item

Pepper

Unit

4 Slices

Item

French Loaf

Unit

1/4

Item

Stick of Softened Butter

Steps

Step 1:

Preheat grill to 375 F.

Step 2:

Pat Femur Bone dry then season Marrow side up with salt and pepper.

Step 3:

In mixing bow, combine shallot, garlic, parsley and olive oil. Mix well.

Step 4:

Butter both sides of bread slices then set aside.

Step 5:

Place bone side down (marrow side up) on grill for 8-10 minutes until bubbly.

Step 6:

Remove from heat then top with tapenade.

Step 7:

While grill is still hot, grill bread both sides. Careful you don't want to burn. Just get some good grill marks. Slice into wedges for serving.

Step 8:

Arrange bread and bone marrow on a platter.

Step 9:

To serve, spoon out marrow onto bread slices.

Step 10:

Enjoy with friends.