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
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: Method
- Dice the Caciotta romana cheese and buffalo mozzarella.
- 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.
- Heat the bread, in a preheated oven, at 180°C (350°F/Gas 4) for 2–3 minutes.
- Spread the bread with Checca sauce, adding chopped parsley, salt and pepper to taste.