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Wash the apples and cut them into thin slices or small quarters.
Melt the butter in a frying pan over medium heat.
Add the apple pieces, honey and a pinch of rosemary. Sauté for 5 to 7 minutes until golden and slightly caramelized. Set aside.
Prepare the cream cheese:
In a bowl, soften the cream cheese with a fork. Add a pinch of salt, pepper and a drizzle of honey if you want a sweet touch.
Assembling the verrines:
In the bottom of each verrine, place a generous layer of cream cheese.
Add a few pieces of caramelized apples.
Arrange the slices of smoked duck breast nicely on top.
Decoration:
Sprinkle with crushed walnuts or hazelnuts for crunch.
Decorate with a small sprig of rosemary or a few fresh leaves.
Serving:
Serve immediately, at room temperature, to enjoy all the flavors.
Tip:
These verrines can be prepared a few hours in advance, but assemble them at the last minute to keep the textures intact
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