For the “Salame di cioccolato” (chocolate salami), mix all ingredients, except dark chocolate, in a large bowl. Melt the chocolate over a water bath and add it to the mixture in the bowl and mix well. Transfer the mixture onto a large foil of parchment paper and wrap it well, sealing tightly. Let rest in the freezer for 1 hour, then transfer to the fridge for another hour.

Prepare baked cherry tomatoes. Preheat the oven to 392°F (200°C). Place cherry tomatoes in a medium baking dish. Add the rosemary sprigs and the garlic cloves, then season with salt, pepper, and both oils. Bake for 10 minutes, then toss, and bake for additional 10 minutes or until cherry tomatoes are soft. Let rest at room temperature.

Prepare the bruschetta. Cut the bread slices in half, toast them until golden brown and crispy, then spread each half slice with 1 ½ tablespoons of Vignoli Puttanesca Sauce. Finish with ½ tablespoon of Vignoli Mom's Limited Edition Extra Virgin Olive Oil and ½ teaspoon of Vignoli Basil Infused Extra Virgin Olive Oil each half slice of bread. Decorate with fresh basil leaves. Keep aside.

Before serving the brunch, let the “Salame di cioccolato” (chocolate salami) rest at room temperature for 5 minutes, then cut it into ½ inch (1,5 centimeters) slices.