Private Dining Recipe

Prepare the Bruschetta

Start by preheating your oven to 400°F (200°C). Slice the loaf of bruschetta into 1/2 inch thick slices and place them on a baking sheet.

Dice the Roma tomatoes and finely chop the fresh basil. In a mixing bowl, combine the tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Mix well.

Spoon the tomato mixture onto the toasted bruschetta slices and serve immediately.

Prepare the Chicken

In a bowl, mix olive oil, juice of the large lemon, chopped fresh rosemary, garlic powder, salt, and pepper to create a marinade.

Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.

Preheat your grill or oven to medium-high heat. Grill or bake the marinated chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F / 75°C).

Prepare the Chocolate Ganache

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Afterward, stir until smooth and creamy. Add the vanilla extract and a pinch of sea salt.

Let the ganache cool slightly before pouring it over dessert or chilling it to create truffles.