Combine the strawberries, sugar, lemon juice, and salt in a large skillet. Cook over medium-high heat, mashing with a wooden spoon, until the strawberries break down and the jam has thickened, 7 to 9 minutes. Transfer to a clean glass container and let cool completely. Refrigerate for up to 2 weeks.
To serve, spread the cheese on the toasts. Spoon 2 to 3 tablespoons of the jam on top.