Bone marrow bruschetta with parsley salsa

An effective way to start out a meal: decadent, wealthy marrow bone on crispy bruschetta served with a refreshing parsley salsa.

SERVES 4

• 4 marrow bones, reduce lengthwise
• 2 hotdog rolls, sliced diagonally, about 15mm thick
• 5ml (1 tsp) olive oil
• 125ml flatleaf parsley, chopped
• 30ml contemporary chives, chopped
• 15ml (1 Tbsp) lemon zest
• 15ml (1 Tbsp) contemporary lemon juice

1. Position the grid at the braai about 15cm above the coals.
2. Position the marrow bones with the flesh aspect down at the grid and braai for round 4 mins over the recent coals.
3. Flip the marrow bones (flesh aspect going through upwards) and proceed to cook dinner till the marrow begins to bubble and moderately pull clear of the bone.
4. Take away from the hearth and season with salt and pepper to style.
5. Drizzle the slices of bread with olive oil and in short toast over the hearth.
6. Toss the entire elements for the parsley salsa in combination.
7. Serve the decadent marrow bone on bruschetta and garnish with the refreshing parsley salsa. Experience!
8. Marrow bones may also be roasted within the oven! Preheat your oven to 220°C.
9. Line a baking tray with baking paper. Position the marrow bones at the baking tray with the flesh aspect going through upwards.
10. Roast for 20 mins till the marrow begins to bubble and moderately pull clear of the bone.
11. Season with salt and pepper to style.