Recipes Appetizers Hors d'oeuvres Bruschetta + Crostini Grilled Marrow Bones with Rosemary-Lemon Bruschetta 5.0 (1,523) Add your rating & review Chris Cosentino uses the phrase God's butter to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts. By Chris Cosentino Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012.Experience: Chris Cosentino began building his résumé at several top restaurants, including Red Sage and Kinkead's in Washington, D.C., Rubicon in San Francisco, and Chez Panisse in Berkeley. He helped open restaurants Redwood Park, Belon, and Nob Hill before taking the helm at Incanto in 2002. His rustic Italian menu, which showcased Cosentino's growing mastery of whole-animal cooking and commitment to sustainability, garnered rave local and national reviews. The chef's annual Head-to-Tail dinner, which began in 2004, became Incanto's signature event and contributed to Cosentino's national prominence.Following in the eight-decade tradition of his family's Rhode Island sausage business, he founded Boccalone, an artisan salumeria, in 2007. In 2015, Food & Wine named him one of our 50 Hall of Fame Best New Chefs. After opening the critically acclaimed Cockscomb restaurant, Cosentino expanded beyond San Francisco with Jackrabbit in Portland, Oregon, Arcadia House in Napa Valley, and Rosalie Italian Soul in Houston.When he is not working on his many business ventures, Cosentino can be found on his bike cycling for charities like No Kid Hungry and World Bicycle Relief or hosting his food podcast Losing Your Mind with Chris Cosentino, which he launched in 2019.Education: Chris received his formal culinary training at Johnson & Wales University where he graduated with a Bachelor of Arts degree. Food & Wine's Editorial Guidelines Updated on May 19, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 20 mins Total Time: 40 mins Yield: 10 Ingredients 1/4 cup rosemary leaves, plus 2 rosemary sprigs 1/4 cup extra-virgin olive oil, plus more for brushing Twenty 2-inch center-cut beef or veal marrow bones Salt and freshly ground pepper 10 thick slices country bread 1 small lemon, halved Directions In a mortar, gently pound the rosemary leaves with the 1/4 cup of olive oil to flavor the oil. Transfer the oil to a large bowl. Add the marrow bones and toss to coat. Season the bones with salt and pepper, cover with plastic wrap and refrigerate overnight. Light a grill. When the coals are hot, rake them to one side. Wrap the marrow bones in foil in packets of 2 and arrange them on the grill opposite the coals. Cover and grill for about 20 minutes, until the marrow is warmed throughout and starting to sizzle. Carefully remove the bones from the foil and arrange them on a platter. Brush the bread slices on both sides with olive oil and grill, turning once, until toasted, about 3 minutes. Rub the grilled bread with the rosemary sprigs and the cut halves of the lemon. Arrange the bread around the marrow bones and serve. Suggested Pairing Cosentino's superrich and super-delicious bone marrow pairs best with a substantial red; bold tannins cleanse the palate, in a sense, so rich dishes don't become overwhelming. Try a good Washington State Syrah. Rate it Print