Bone Marrow with Parsley Salad and Grilled Sourdough
- This decadent appetizer presents roasted bone marrow as the star, its rich and buttery flavor enhanced with a subtle cannabis infusion. The marrow is scraped from the bones and spread onto slices of grilled sourdough bread, providing a textural contrast and a perfect vehicle for the rich flavors. A bright and herbaceous parsley salad, featuring cannabis-infused herb butter, adds a refreshing counterpoint to the richness of the marrow. This dish offers a sophisticated and indulgent experience, ideal for sharing at a dinner party or enjoying as a luxurious treat.
- Ingredients:4 beef marrow bones, about 3-4 inches long2 tablespoons olive oilSalt and pepper to taste4 slices sourdough bread, grilledFor the Parsley Salad:1 cup packed fresh parsley leaves, roughly chopped1/4 cup packed fresh mint leaves, roughly chopped1 tablespoon red wine vinegar3 tablespoons cannabis-infused herb butter, melted (see below)For the Cannabis-Infused Herb Butter:1/4 cup unsalted butter, softened1 teaspoon cannabis tincture, or cannabis-infused oil1 tablespoon chopped fresh herbs (parsley, thyme, rosemary)
- Instructions:Make Cannabis-Infused Herb Butter: Combine softened butter, cannabis tincture or oil, and chopped fresh herbs in a small bowl. Mix well until combined. Set aside.Prepare the Marrow Bones: Preheat oven to 450°F (230°C). Place marrow bones in a roasting pan and drizzle with olive oil. Season with salt and pepper.Roast the Marrow Bones: Roast for 15-20 minutes, or until the marrow is soft and jiggly.Make Parsley Salad: While the marrow bones are roasting, combine parsley leaves, mint leaves, red wine vinegar, and cannabis-infused herb butter in a small bowl. Toss gently to combine.Assemble and Serve: Remove marrow bones from the oven and let cool slightly. Spread the roasted marrow on grilled sourdough slices. Top with parsley salad. Serve immediately.
