whisk in brown sugar to balsamic vinegar. simmer on low until reduces to half its volume. Pour into a squeeze bottle and chill in the fridge; about 30 minutes.
FOR THE CAPRESE AVOCADOS
Cut Avocados in half and remove the pit. Take a spoon and scoop out a little of the inside to make a bowl.
Slice mozzarella into 1/4 inch strips. cut cherry tomatoes in half, and chop of fresh basil. Place into each avocado half
Season with salt and fresh cracked pepper, and drizzle with balsamic glaze. Enjoy!