1/2 stick unsalted butter, softened
2 tablespoons fig preserves or jam
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
6 ounces thinly sliced serrano ham or prosciutto
1/4 pound Manchego, thinly sliced with a vegetable peeler
Extra-virgin olive oil for drizzling
Stir together butter and fig preserves. Spread mixture on baguette, then make open-face sandwiches with ham and cheese. Drizzle with oil and season with pepper.