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Recipe: Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam



Bone Marrow

Bone Marrow

Hands down, Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam is one of the best appetizer recipes I’ve yet to create.

I also call it Blood and Bone Toast for short so it may make a nice addition to an adult Halloween appetizer spread. This recipe may look like a lot of work, but it’s surprisingly easy to prepare.

Ingredients:

For the Black Pepper Fig Jam:

  • 1 lb. Mission figs, diced
  • 2 TBSP lemon juice
  • 1/3 cup sugar
  • 1 1/2 TBSP cracked black pepper
  • 2 TBSP butter

For the rest:

  • 1 loaf of French bread, sliced into 1-inch pieces
  • Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

    Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

  • 4 oz. goat cheese
  • 3 large beef bones with marrow
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400F.
  2. On a large baking sheet, stand bones up vertically and roast for 20-30 minutes or until marrow is melting inside the bone.
  3. While bones are roasting, in a small pot, melt butter then add all Black Pepper Fig Jam ingredients. Bring to a boil and let simmer on low for 20-30 minutes.
  4. Remove fig jam from stove and refrigerate to let cool.
  5. Remove bones from oven and on a separate baking sheet, arrange bread pieces in a single layer and toast for 7 or 8 minutes.
  6. While bread is toasting, over a bowl, remove marrow from bones by using a kitchen knife (the narrower the better) to push or scoop out the marrow from the bone.
  7. Once bread is toasted, fig jam has cooled and bone marrow has been extracted, prepare the toast by spreading goat cheese on first, followed by fig jam and top with roasted bone marrow.
Black Pepper Fig Jam

Black Pepper Fig Jam

All these ingredients may seem like a weird combo. Hell, bone marrow itself may seem like a weird ingredient. But, I promise you this appetizer is decadent and full of flavor.

I should probably actually jar some of the black pepper fig jam. To me, it and the bone marrow are the equally award worthy costars in this recipe for Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam.

 
1 Comment

Posted by on October 3, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Prosciutto-Wrapped Pears

Prosciutto-Wrapped Pears

Prosciutto-Wrapped Pears

Honestly, I’m not sure I’ll ever post a recipe easier than this one. If you can’t make it, there may be no hope left for you in the culinary arena.

Regardless of the difficulty (or lack thereof), this appetizer goes great with the bubbly which is a huge plus around New Year’s. Give it a try before 2012 gets here.

Ingredients:

  • 2 pears, quartered (cut into a total of 8 slices)
  • 4 slices of prosciutto, halved
  • 2 TBSP olive oil
  • 1 TBSP sugar cane vinegar (or other sweet vinegar)
  • 1/4 cup walnuts, for garnish (optional)/li>
  • 1/4 cup blue cheese, for garnish (optional)

Prosciutto-Wrapped Pears

Prosciutto-Wrapped Pears


Directions:

  1. Wrap prosciutto around pear slices and place on a serving plate.
  2. Drizzle with olive oil and sugar cane vinegar.
  3. Serve.

Aside from being super easy to make, these Prosciutto-Wrapped Pears have a nice savory/sweet combo working. They are appropriate for nearly any party.

And like I mentioned earlier, they go really well with champagne. Cheers.

 
2 Comments

Posted by on December 28, 2011 in Appetizers, Cookin', Recipes

 

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