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Pumpernickel is a dark rye bread from Germany, hearty enough to sustain Bismarck’s army on long winter journeys. Apple and cheese accompanied the pumpernickel because the unique combination of tastes and textures satisfies the taste buds.

5 oz (150 g) goat cheese
2 Tbsp (30 ml) whipping cream
1 Tbsp (15 ml) flax seed oil
2 tsp (10 ml) fresh thyme, chopped
1 tsp (5 ml) honey
Pinch fresh ground pepper
1 Tbsp (15 ml) extra-virgin olive oil
2 pears, sliced thin
2 apples, sliced thin
8-10 slices pumpernickel
2 Tbsp (30 ml) butter

Spiced walnuts:
1/2 cup (125 ml) walnut halves
1/4 cup (60 ml) Rapadura sugar (a natural sugar that still contains minerals and vitamins)
1 Tbsp (15 ml) butter
Pinch ground cinnamon
Pinch ground clove
Pinch ground nutmeg

In a bowl, combine goat cheese, whipping cream, oil, thyme, honey and pepper. Transfer mixture into a pastry bag.

In the meantime, heat oil in a pan on medium and sauté apple and pear until golden brown.

In another pan, combine ingredients for spiced walnuts on medium heat, stirring until Rapadura is fully dissolved and caramelizes to coat walnuts.

Cut pumpernickel into two-inch (five cm) rounds with a cookie cutter (or any shape of your choice) then spread with butter. On each piece of pumpernickel, place one small slice of pear, squeeze goat cheese mixture on top, then top with a piece of apple and garnish with spiced walnut.

Source: alive #218, December 2000