Fig Jam Baguette with Cream Cheese

Rinse the 3 figs briefly under running water and dry them completely.

Trim away the stems, then cut the fruit into 12 irregular pieces so some texture remains after cooking.

Put the figs and 80 g sugar in a small, wide saucepan over low heat.

Stir gently for about 3 minutes, until the sugar on the bottom turns wet and the fruit begins to release red juice.

Cook for 12 to 15 minutes with only small, occasional bubbles.

Press the softened fruit lightly as it cooks, and remove the pan from the heat when a spatula trail stays visible for about 1 second.

While the jam reduces, heat the oven to 190 degrees Celsius.

Warm the 120 g baguette whole for 4 to 5 minutes, then remove it and cut it into four slices of similar thickness.

Let the fig jam stand for about 5 minutes so the strongest heat escapes.

Divide 80 g cream cheese generously among the four baguette slices, then spoon one raised layer of jam over each piece.

Prepare 240 ml hot drip coffee and serve it with the baguette.

Eat the open toasts while the bread is warm and the cream cheese and fig jam still form distinct layers.