Bruschetta with Smashed Chickpeas and Grilled Lamb’s Tongue

Name: Bruschetta with Smashed Chickpeas and Grilled Lamb’s Tongue
Yield: serves 4 as a first course
Ingredients: 3 stalks celery, cut into thirds; 1 head garlic, cut in half horizontally; 1 onion, peeled and halved; 2 large carrots, peeled and halved; 2 fresh bay leaves; 1 teaspoon peppercorns; 4 fresh lamb’s tongues; 2 cups Basic Chickpeas (page 220); 1/4 cup chickpea-cooking liquid; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 baguette; Extra-virgin olive oil, for brushing; Kosher salt and freshly ground pepper; Aged balsamic vinegar

December 14, 2011

Tongues have an awesome richness that goes completely underappreciated because people don’t serve them, fearing a food that can taste them. That’s silly. Tongues are cheap and delicious, and enjoyment of this unique cut is all in the preparation. Once I found a reliable tongue source, I was elated, and I started putting them on the restaurant menus in an attempt to win more converts. For this dish, the meat does need a while to cook, but you can poach them up to a day in advance.

Recipe notes

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