Baguette With Butter + Jam Recipe

Slice the baguette

Place the baguette on a cutting board. Using a serrated knife, slice the baguette on the bias into 12 slices about 1/2 inch (1.2 cm) thick. Arrange slices in a single layer on a baking sheet.

Toast the slices

Preheat a broiler or oven to 400°F (205°C) for oven toasting or use a toaster oven. If using the oven, place the baking sheet with slices in the oven and toast for 6–8 minutes, flipping once halfway, until edges are golden and centers are crisp. If using a broiler, position the rack 6 inches from the heat source and broil 1–2 minutes per side, watching carefully to avoid burning. Toast to your preferred level of golden-brown.

Optional finish for extra flavor

If you want an extra layer of flavor, immediately after toasting, while slices are still hot, lightly brush or rub one side of each slice with 1 tsp olive oil or rub with the optional 1 tsp unsalted butter. This step is optional and is in addition to the butter listed below.

Soften butter

Remove 4 tablespoons of Rudolphe Le Munier butter from the refrigerator and let it sit at room temperature for 15–20 minutes so it becomes spreadable but not melted.

Season butter

Place the softened butter in a small bowl. Add 1 teaspoon of sea salt and mix thoroughly with a spoon or small spatula until evenly combined. Taste and adjust salt if desired. Return to room temperature until ready to spread.

Spread butter on toasted slices

Using a butter knife, spread about 1/2 tablespoon (approximately 1/2 tbs) of the seasoned Rudolphe Le Munier butter onto each toasted baguette slice while the toast is still warm so the butter melts slightly into the bread.

Portion the fig jam

Spoon about 1/2 teaspoon of fig jam onto each buttered slice (approximately 6 tsp total divided across 12 slices). If you prefer a more intense jam flavor, increase to 1 teaspoon per slice. Use the back of the spoon to gently spread the jam into a thin layer over the butter without removing all the butter.

Alternative assembly

For a layered presentation, you can serve some slices with only butter and some with only jam. Alternatively, top a buttered slice with a small dollop of jam and a light sprinkle of flaky sea salt for contrast.

Arrange the finished slices on a serving platter, jam side up. Serve immediately while the toasts are still slightly warm. Provide extra jam and butter on the side for guests to add more if desired.