Slice baguette into ½ inch rounds, place in single layer on ungreased sheet pan and drizzle with olive oil and toast till slightly golden, approx. 7 minutes. Remove from oven and set aside.
In small bowl, mix Cashewmilk Yogurt, garlic, olive oil and sea salt. Spoon mixture over toasted bread. Top with roasted tomatoes, torn basil, olive oil and a pinch of salt for good measure.