Yogurt made better

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