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 Cashewgurt®, 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.