Bone marrow bruschetta with parsley salsa

SERVES 4

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

1. Place the grid on the braai about 15cm above the coals.
2. Place the marrow bones with the flesh side down on the grid and braai for around four minutes over the hot coals.
3. Turn the marrow bones (flesh side facing upwards) and continue to cook until the marrow starts to bubble and slightly pull away from the bone.
4. Remove from the fire and season with salt and pepper to taste.
5. Drizzle the slices of bread with olive oil and briefly toast over the fire.
6. Toss all the ingredients for the parsley salsa together.
7. Serve the decadent marrow bone on bruschetta and garnish with the refreshing parsley salsa. Enjoy!
8. Marrow bones can also be roasted in the oven! Preheat your oven to 220°C.
9. Line a baking tray with baking paper. Place the marrow bones on the baking tray with the flesh side facing upwards.
10. Roast for 20 minutes until the marrow starts to bubble and slightly pull away from the bone.
11. Season with salt and pepper to taste.