Roasted Bone Marrow with Salsa Verde and Caviar

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Marrow Bones:

3 marrow bones (veal femur bones), spilt in half lengthwise

Salsa Verde:

1/2 cup extra-virgin olive oil

1/3 cup finely chopped fresh parsley 

2 tablespoons salt-packed capers, rinsed and finely chopped 

1/2 teaspoon chili flakes 

2 anchovies, rinsed and finely chopped 

1 shallot, finely minced 

1 clove garlic, grated 

1 jalapeno, seeded and minced 

Zest and juice of 1 lemon 

Kosher salt and freshly ground black pepper 

Serving:

1 demi baguette

Extra-virgin olive oil, for brushing

Sturgeon caviar, for serving