Tuscan Cheese Bake Recipe

Heat a medium saucepan over medium heat and add 3 tablespoons olive oil.

Add the finely diced onion and a pinch of salt. Sauté until translucent and just beginning to caramelize, about 6–8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds — do not brown.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, 1 teaspoon sugar (if using), 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (if using), and 1 teaspoon salt. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, until slightly thickened and flavors meld, 20–25 minutes. If the sauce thickens too much, add 1–2 tablespoons water.

Stir in torn fresh basil and remove from heat. Taste and adjust seasoning with additional salt or sugar if needed. Keep warm.

Preheat the oven to 375°F (190°C). Lightly oil or butter a 9x9-inch (or similar) shallow baking dish.

In a large bowl, crumble 400 g goat cheese with a fork into smaller pieces.

Add 120 g whole milk ricotta and 50 g grated Parmesan to the bowl. Mix gently until mostly combined — a few curds of goat cheese are fine for texture.

Add 1 large egg to bind the mixture and mix until incorporated. Add 8 g chiffonaded fresh basil, 1 tsp freshly ground black pepper, and 3 tsp fine sea salt. Taste a small amount and adjust salt/pepper carefully (remember the Parmesan is salty).

Spoon about one-third of the warm pomodoro sauce into the bottom of the prepared baking dish and spread into an even layer.

Transfer the cheese mixture into the dish, spreading it into an even layer over the sauce. Spoon the remaining pomodoro sauce over the top of the cheese, leaving some streaks of cheese exposed for a rustic look.

Sprinkle a light dusting (about 1–2 tablespoons) of additional grated Parmesan over the top if desired.

Bake in the preheated oven until the top is set and lightly golden at edges, 20–25 minutes. For a more browned top, place under a preheated broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Drizzle with 1 tablespoon extra virgin olive oil and crack 1/2 teaspoon fresh black pepper over the top. Garnish with fresh basil leaves.

While the bake is heating, increase oven temperature to 400°F (200°C) or use a separate baking sheet at 400°F if oven space allows (you can bake chips before or after the bake; if broiling the bake, make chips first).

Stack each naan and cut into triangles (8–10 pieces per naan depending on size). Arrange pieces in a single layer on a large baking sheet.

In a small bowl mix 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon fine sea salt. Brush or lightly toss naan pieces so they are evenly coated but not dripping.

Bake or toast the naan pieces at 400°F (200°C) for 8–12 minutes, turning once halfway, until crisp and golden at the edges. For extra crispness, leave in an additional 1–2 minutes but watch carefully to prevent burning.

Remove chips from oven and cool briefly on a rack — they will crisp further as they cool.

Place the warm Tuscan Cheese Bake on a serving board or platter. Scatter the crispy naan chips around or serve on the side for dipping.

Garnish the bake with the reserved fresh basil leaves and an optional extra drizzle of olive oil.

Serve immediately while the cheese is warm and spreadable, using naan chips to scoop the cheese and pomodoro.