Fire Toast, Butter And Jam (v) Recipe

Preheat and prep bread

Preheat a heavy skillet (cast iron preferred) over medium-high heat for 3–4 minutes until hot. Brush both sides of each bread slice lightly with olive oil (about 1/2 tbs per slice) and set aside.

In a small bowl mix the 4 tbs unsalted butter with coarse sea salt and black pepper so it’s ready for final spreading.

When skillet is hot, add bread slices (in batches if needed) and press down gently. Toast until deep golden and slightly charred at the edges, about 1½–2 minutes per side. Reduce heat if toasting too quickly to avoid burning. Transfer toasted slices to a wire rack or plate.

Warm and spice the jam: place jam in a small saucepan over low heat. Add red chili flakes, lemon zest, lemon juice, and smoked paprika (if using). Stir until jam loosens and becomes slightly glossy, about 2–3 minutes. Do not boil; you want a spreadable warm jam.

Taste and adjust: if jam is too sweet, add another 1/4 tsp lemon juice; if you want more heat, add a tiny pinch more chili flakes.

Butter the toasted bread: while the toast is still warm, spread about 1/2 tbs of the soft butter on each slice so it melts into the surface.

Top with spiced jam: spoon about 3 tbs of the warmed spiced jam onto each slice and spread gently, leaving a small border.

Final fire finish (optional): using a culinary torch, briefly flame the jam surface for 2–3 seconds to slightly caramelize and add smoky char. Alternatively, return to the hot skillet face-up for 20–30 seconds to warm the jam and pick up a bit more char.

Garnish and serve: scatter microgreens or torn basil, finish with a light sprinkle of flaky sea salt and the reserved grated lemon zest if desired. Serve immediately while warm.