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- 1/2 cup balsamic vinegar
- 1/2 large avocado
- 4 slices sprouted-grain bread, toasted
- 1/2 cup fresh raspberries
Pour the balsamic vinegar into a small pot and place over medium-high heat. Bring to a boil and reduce heat as needed to maintain a strong simmer. Cook until reduced by half, about 10 minutes. Transfer to a small bowl to cool.
Halve the avocado, twist out the pit, and use a paring knife to slice the flesh thinly in the shell. Use a spoon to scoop out the slices, and distribute the slices over each piece of toast.
Top with raspberries and drizzle with a few drops of balsamic syrup just before serving. Keep leftover balsamic reduction in the fridge for up to a week.
Photography by: Terry Brennan; Food Styling: Betsy Nelson