To make the balsamic reduction, bring 1 cup of brown sugar and 3/4 cup of balsamic vinegar to a boil and then let it reduce until it becomes thick and syrupy. Cut the avocados into 16 slices and wrap each one with half a slice of Prosciutto Toscano DOP. Drizzle with the balsamic glaze and serve.
8 slices of Prosciutto Toscano DOP
3/4 cup of balsamic vinegar
1 cup of brown sugar