Boursin, Walnut, and Apple Grilled Cheese on Pumpernickel

Recipe and photo by Tami Ganeles Weiser Yield:  2 sandwiches
Prep Time:  5 minutes Cook Time:  5 minutes

Boursin, Walnut, and Apple Grilled Cheese on Pumpernickel

Boursin, Alouette, and other whipped cream cheeses are handy to keep in the refrigerator for a quick snack or cooking inspiration. They melt like a dream, which is perfect for grilled cheese and omelettes.


4 tablespoons Boursin or Alouette cheese, garlic preferred, light preferred

½ cup toasted walnut pieces, finely crushed

1 medium green apple, sliced into thin pieces, skin on

4 slices pumpernickel bread or swirl rye and pumpernickel

1 tablespoon olive oil


  1. Mix the boursin and walnuts until combined.
  2. Heat a large skillet over high heat. Add 2 slices of the bread and toast in the pan on 1 side until slightly brown at edges. Remove and spread the cheese evenly on the toasted sides.
  3. Heat the oil in the skillet until shimmering. Arrange the apple slices over the cheese. Top with remaining bread slices.
  4. Place both of the sandwiches back into the hot pan and lower the heat to medium. Cover foil or a cover and cook until the bottom is browned and crisped. It will only take a minute or two. Flip, cover and cook until that bottom is now darker brown and crisped. The cheese will be melty. Remove, cut with a sharp (preferably serrated) knife, and serve immediately.

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