Place marrow bones on a foil lined baking sheet. Roast in oven for 15-20 minutes.
Meanwhile toast the slices of baguette. Rub baguette slices with garlic and drench in olive oil.
In a bowl toss microgreens (or arugula) with a splash of olive oil. Season greens with salt and pepper.
To serve, place marrow bones on individual plates or cutting boards and accompany with greens, slices of baguette, lemon wedges along with small ramekins of Dijon mustard and sea salt.
Encourage guests to spread bone marrow on the baguette and top with a little Dijon mustard, a sprinkle of sea salt, greens and a squeeze of lemon.
You won’t often find marrow bones in the beef section along with familiar cuts like sirloin and striploin. Ask the butcher if they have any or can order some in. Our marrow bones were sourced from Getaway Farms butcher shop in the Seaport Brewery Market which also owns and operates Highland Drive Storehouse, a butcher shop located in Halifax’s Hydrostone Market area.