Roasted Bone Marrow with Salsa Verde and Caviar

Name: Roasted Bone Marrow with Salsa Verde and Caviar
Ingredients: 3 marrow bones (veal femur bones), spilt in half lengthwise; 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; 1 demi baguette; Extra-virgin olive oil, for brushing; Sturgeon caviar, for serving