Courtesy of Chef Faizal Kassam of Cibo Trattoria.
Preheat your oven to 450ºF.
Place the bones in a pan, sprinkle some sea salt and place them into the oven. It will take 8-9 minutes to cook the marrow (or until the marrow is no longer pink in colour).
In a stainless steel bowl, combine the cut apples, parsley, ramps, and capers. Splash about 2 teaspoons red wine vinegar to the salad, and let acidulate.
Heat up a large griddle over medium heat. Grill 8 slices of sourdough. Once off the grill, rub with the garlic clove to release flavour, then drizzle with olive oil.
Sprinkle with sea salt and serve.