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Bruschetta with checca sauce

BRUSCHETTA WITH CHECCA SAUCE
Written by Veronica Lavenia

Bruschetta with Checca sauce is one of the most popular Italian recipes.

The origins of the name for “Checca sauce” are not known. The legend tells us that this sauce, usually used to dress pasta, was invented by a lady named Francesca (the diminutive in Italian for this name is “Checca”), owner of a restaurant. But nothing of this can be confirmed. It is one of the most famous Roman sauces, so versatile that it can also be used as a salad or to season crunchy bruschetta. Mozzarella, Caciotta romana cheese, tomatoes and fresh basil are the basic ingredients for this fresh salad, perfect for a summer bruschetta. The uncooked tomato and mozzarella can make it look like the “Caprese” salad. Not so. The difference is given by the Caciotta romana cheese whose unmistakable taste gives the true personality to this recipe.

Bruschetta with checca sauce: Ingredients

Serves 2

Ingredients

60 g (2 oz) buffalo mozzarella

60 g (2 oz) caciotta romana cheese (or other semi-mature cheese)

2 plum tomatoes (or 8 cherry tomatoes)

1 sprig of Italian parsley

Extra virgin olive oil, to taste

Pinch of sea salt

White pepper, to taste

4 slices crusty Kamut bread

BRUSCHETTA WITH CHECCA SAUCE

Ph. Veronica Lavenia

Bruschetta with checca sauce: Method

  1. Dice the Caciotta romana cheese and buffalo mozzarella.
  2. Wash the tomatoes and cut into quarters. Put the tomatoes and cheeses in a large bowl and season with extra virgin olive oil, salt and pepper.
  3. Heat the bread, in a preheated oven, at 180°C (350°F/Gas 4) for 2–3 minutes.
  4. Spread the bread with Checca sauce, adding chopped parsley, salt and pepper to taste.

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.