This post was created in partnership with The California Avocado Commission. All opinions are our own

The wait is over. The day is here! You’ve seen this recipe making headlines for weeks. It’s all over social media, and everybody’s talking about it everywhere you go. How can grilled cheese actually be this good? There’s a reason for all the hype—in fact, there are several. So sit back, pour yourself a minty beverage, and say hello to our Smoked Gouda Grilled Cheese Bites with California Avocados.

These toasty appetizers are almost too cute to eat. Cut into small squares and filled with melty goodness, they’ll disappear quickly at your next party… even if you’re the only one attending. We’re thrilled to be working with California Avocados, and this month our theme is Time Saver Meals: something delicious to take on the go, or a quick snack to whip up for your next movie night. Thankfully, these crispy treats are easy to make, and you’re just moments away from melted magnificence.

Simply pick out your favorite bread, start building your bites, then toast away. Loaded with melty smoked gouda, and ripe, Fresh California Avocados, these mini grilled cheese sandwiches are extra creamy. Topped with roasted red peppers, thinly sliced radishes, red onion, and peppery arugula, they’re also drizzled with a splash of balsamic vinegar for extra brightness. Grilled until the cheese melts and the outsides become golden and crispy, these scrumptious squares are sure to slay your next soirée.

 California Avocados are in season Spring through Summer, so now is the perfect time to take advantage of the abundance of the fresh produce grown in California—be sure to look for California on the label at your local grocery store!

Looking for more recipes featuring California Avocados? We’ve gotcha covered:
       – heirloom tomato and california avocado galette
       – guacanoochi
       – kimchi quesadillas with swiss cheese and avocado
       – spaghetti with asparagus, wilted greens, and avocado
       – vegan mint chip avocado milkshake

Smoked Gouda Grilled Cheese Bites with California Avocados
Makes 8 mini sandwich bites
Serves 3 to 4

4 thick slices sandwich bread
2 to 3 tablespoons mayonnaise
2 teaspoons dijon mustard
1 ripe, Fresh California Avocado, seeded, peeled and thinly sliced
a few pinches salt
a few pinches freshly ground black pepper
4 ounces (113 g) smoked gouda cheese, grated
1 jarred roasted red pepper, thinly sliced
2 to 3 radishes, thinly sliced
a few thin slices red onion
1 handful arugula
a few drops balsamic vinegar
1 to 2 tablespoons extra virgin olive oil
1 garlic clove, cut in half

Place one slice of bread on a cutting board, and spread a thin layer of mayonnaise on top. Then spread about a teaspoon of dijon mustard over the mayo. Arrange the thinly sliced avocado in an even layer over the dijon, using about half of the avocado. Sprinkle the avocado slices with a few pinches of salt and pepper, then evenly spread a generous layer of the smoked gouda on top, using about half of the grated cheese. Place a few slices of roasted red pepper over the cheese, then top with several thin slices of radish and red onion. Finally, add a small handful of arugula then drizzle it with a few drops of balsamic vinegar. Take a second slice of bread, spread with a thin layer of mayonnaise (no dijon needed on this slice), and place the bread mayo-side-down on top to complete the sandwich. Set aside, and repeat the process to make a second sandwich.

Place a large skillet over medium-low heat, and when hot, add the olive oil. Place the two sandwiches in the skillet, gently moving them around to coat the bottoms of the bread with oil. Cover the skillet with a lid, and cook until the undersides of each sandwich are golden brown, 4 to 4 1/2 minutes. If the bread is browning too quickly, lower the heat. Carefully flip the sandwiches, then re-cover the pan and cook until the undersides are golden and the cheese is melty, about 4 more minutes.

Transfer the hot sandwiches to a cutting board and rub the tops of the bread with the cut side of the garlic clove. Then use a sharp serrated knife to cut each sandwich into 4 equal pieces. Serve immediately while hot, and enjoy!