8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons honey
1 baguette, sliced thick on the bias
For the jam: Place the strawberries, sugar, orange juice, lemon zest and sea salt in a saucepan and bring to a boil. Reduce the heat to low and cook, stirring frequently so the jam doesn't stick to the pan, until the mixture has thickened, 20 to 30 minutes. Let cool.
For the crostini: Mix the butter and honey until combined. Spread the baguette slices on both sides with the butter mixture. On a hot skillet, toast the bread on both sides until golden brown. Top the warm bread with the jam. Store any remaining jam in an airtight container in the refrigerator.