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1
To prepare the lambs tongues, place all the ingredients in a deep pot and cover with 2 inches of water.
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2
Bring to a boil over high heat, then lower the heat to maintain a simmer.
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3
Place a heatproof plate in the pot to weight down the tongues and ensure they cook evenly.
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4
Cook the tongues for about 3 hours, maintaining a bare simmer.
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5
Skim off the scum occasionally and top off the water level as needed.
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6
The tongues are done when the skin pulls off easily.
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7
Remove the tongues from the liquid and allow to cool just long enough so you can handle them.
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8
Peel the skin from the tongues, then remove all the fat, gristle, and bone.
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9
Split each tongue in half lengthwise.
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10
To make the smashed chickpeas, place the chickpeas in a food processor along with the cooking liquid.
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11
Pulse until combined.
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12
Add the oil in a steady stream.
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13
Season to taste with salt and pepper.
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14
Set aside at room temperature.
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15
To make the bruschetta, cut 4 slices from the baguette on the diagonal, 1 to 1 1/2 inches thick.
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16
Brush generously on both sides with olive oil and sprinkle with salt.
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17
Grill on both sides to mark or use a panini press to toast and crisp the bread.
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18
When ready to serve, season the tongues on both sides with salt and pepper and drizzle with olive oil.
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19
Using a panini press or a grill, cook to heat through and mark on both sides.
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20
Spread the chickpea puree on the baguette toasts, top with the grilled tongues, then drizzle each with the aged balsamic vinegar.
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21
Serve immediately.
