Mambo Italiano. Perfect dish for sharing a bottle of vino with. When it comes to Italian dishes, I like to keep it simple. To add extra punch, use a top-notch, peppery and slightly green tinged olive oil and Maldon sea salt.


  • 1 baguette
  • 1 cup Forager Project Cashewmilk Yogurt Unsweetened Plain
  • 3 crushed garlic cloves
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt
  • 3 cups roasted cherry tomatoes


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.

Caprese Bruschetta


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