How to Make It
Bake the bread. In a bowl or a standing mixer, combine the softened butter with the sugar, pinch salt, and vanilla until well blended. (Use the paddle fitting to blend butter.)
Preheat oven to 300°F. Butter both sides of each baguette slice generously. Lay on parchment or Silpats on a baking sheet. Bake in oven for 30 to 40 minutes, flipping the rusk after 20 minutes until both sides are light golden brown and the toast is dry, firm, and caramelized. Allow to cool at room temperature. Store in an airtight container in a dark and cool dry place.
Make the macadamia nut yogurt. Combine all ingredients in a bowl. Refrigerate until needed.
Assemble the dish. Spoon the macadamia nut yogurt on a piece of rusk. Shingle the thinly sliced fruit on the toast, alternating colors. Garnish with fresh lime zest and serve immediately.