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Serves 6-8
I 16-18 inch/ 40-45 cm loaf ciabatta, or French Bread loaf
225 g./ 8 ounce package New Zealand smoked salmon
150g mild soft goat cheese, softened
50g ricotta, softened
Seeds of 1 split and scraped Heilala Vanilla Pod/Bean
(or 1 teaspoon Heilala vanilla paste)
5 grinds of pepper
1/2 to 3/4 cup caramelized onions
Vanilla Sauce
METHOD
1. Split the bread lengthwise and brush both sides with a mild olive oil. Toast oiled side up in a 350/170 oven until golden brown and crisp. Remove from oven and allow to cool.
2. Make the goat cheese spread: in a medium bowl, combine the cheeses, vanilla seeds and pepper until smooth and creamy.
3. Spread the room temperature loaf with the cheese. Top with smoked salmon, caramelized onions and vanilla sauce. Cut into 1-inch strips and serve immediately.
Natasha MacAller
DancingChef LTD
February 27, 2010
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