In a skillet, melt the butter and sauté the shallots for 1 minute. Add the apples and sugar and sauté for 2 minutes. Add the cider vinegar and cook until the liquid has evaporated.
Lay out the pumpernickel slices and cover evenly with cheese (use all the cheese). Cut each piece into 6 triangles. Spread the triangles with apple jam and place on a microwave-safe serving platter.
Just before serving, microwave 10 seconds at a time to warm but not melt the cheese. Serve immediately.
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