Prep the water bath by submerging the immersion circulator and preheating the pot to 160°F.

Unroll the rabbit saddle. Season both sides with salt and Italian seasoning. Spread the whole grain mustard on the inside of the saddle from end to end.

Tightly roll the saddle back up to form a spiral. Tuck the ends under. Use butcher's twine to securely tie the roulade into a tenderloin shape.

Place the roulade into a vacuum-seal bag. Seal the bag.

Submerge the roulade in the preheated water bath. Sous vide for 90 minutes at 160°F.

When cooked, remove the rabbit from the water bath. Cool at room temperature for 30 minutes, then transfer to the fridge and chill for 8 hours or until the roulade is cooled all the way through.

Preheat the oven to 375°F. Slice the baguette into ½-inch thick slices. Arrange the slices on a baking sheet and brush lightly with olive oil. Bake for 8-12 minutes, until the toasts are lightly golden but slightly soft in the center. Cool completely prior to assembly.

Cook the bacon until crispy, about 5-8 minutes. Cool, then crumble. Set aside.

Thinly slice the rabbit roulade into 6-8 bite-sized pieces. Slice the pear into very thin slices. Slice the brie into rounds (if using a log) or into thin slices (if using a wheel).

Dab a tiny bit of mustard into the center of each crostini. Place a slice of pear on top followed by a slice of brie and the rabbit roulade.

Place a few crumbles of bacon onto each roulade. Sprinkle on the chives for a pop of color. Serve at room temperature and enjoy while taking the Hobbits to Isengard!