re: Need a good different appetizer for today

Well, this originated by cooking all of this inside a poblano pepper. The poblano fell flat, so this is my proposed variation - I haven't tried it yet. With that said, what was great about it inside of the pepper was that the duck fat, brie, and honey all kind of pooled inside. It's just that the pepper itself was bland....

I chopped the sage and rubbed it onto the duck with s&p. And I just slice the pear and soaked in a bowl of honey. Maybe if you do the crostini, grill the duck first, then add the brie and pear and put under the broiler of 2-3 minutes?