[mv_schema_meta name="Roast bone marrow"]Preheat the oven to 400 F (200 C) and place rinsed marrow bones on a baking tray lined with parchment paper. If you are using cross-cut bone marrow, place it standing, if cut lengthwise, place it facing upwards. Drizzle with olive oil and season with salt or kosher salt and pepper. Place it in the oven and roast for 15-20 minutes. The internal temperature should be around 135°F. Use a knife or spoon to scrape off all the good stuff.

[mv_schema_meta name="Roast Garlic"]Since bone marrow and garlic require the same oven temperature, you can roast them at the same time in separate pans. Cut the upper portion off a garlic head and drizzle evenly with one tablespoon of olive oil. Place it cut side down in a small pan, cover with foil, and bake for 25-30 minutes until the garlic becomes soft and takes on a golden brown hue. Allow it to cool before gently squeezing the base of each garlic clove to pop out the softened garlic easily.

[mv_schema_meta name="Finely chop the parsley and grind the lemon zest"]To add zesty citrus brightness and flavor, grate lemon zest on a fine grater and add 1 tbsp. Rinse the parsley, remove the stems, and finely chop the leaves with a sharp knife.

[mv_schema_meta name="Combine all ingredients"]Mix all ingredients thoroughly in a large bowl until the mixture is smooth. I like a chunky texture, but I suggest a food processor for whipped butter with a velvety texture. Adjust the taste with herbs and spices if needed.

[mv_schema_meta name="Shape the marrow butter - optional"]If you wish to include the butter on the charcuterie board, you can shape it into slices. Let cool the mixture in the refrigerator briefly to firm up. Scoop the chilled marrow butter mixture onto the baking sheet or plastic wrap on your countertop, shaping it into a log shape or cylinder. Roll the parchment paper or plastic wrap around the butter, twisting the ends to secure the shape. Place the wrapped marrow butter back in the refrigerator to fully set and hold its shape. Once the butter has solidified, you can slice it into slices.