Grilled Bone Marrow and Rosemary Bruschetta
Chef Chris Cosentino of Incanto – San Francisco, CA
Adapted by
June 2009
Yield:10 Servings


Pickled Honshemeji Mushrooms:
8 sprigs rosemary, needles removed from 6, 2 sprigs left whole
Extra virgin olive oil
20 2-inch center-cut marrow bones
Sea salt (Cosentino prefers Halen Mon)
Freshly ground black pepper
1 loaf crusty bread
1 lemon


Put rosemary needles and olive oil in a mortar and pestle and bruise gently. In a mixing bowl, gently toss the marrow bones with salt, pepper, and rosemary needles. Refrigerate for 8 hours, or overnight.

Remove the bones from the refrigerator and allow to rest at room temperature for about 2 hours before grilling. 

Prepare the grill. Cut the bread into thick slices, brush with extra virgin olive oil and season with salt and pepper. Once the flame has died down and the coals are hot, wrap the marrow bones in tin foil and position on the perimeter of the grill, not above the direct heat. Grill for about 20 minutes. Meanwhile, grill the sliced bread on both sides and rub with the lemon and remaining rosemary branches.

To serve, place the marrow bones on a warm plate with grilled bread.