Preheat oven to 375F. Slice cheese into 24 pieces approximately 1/4 inch thick, and about 1"x1". Line a baking sheet with parchment paper and spread cheese slices evenly. Bake for 11-14 minutes, or until bubble and "lacy". Move to a cooling rack and let cool completely.
Minted Avocado Dip
1/3 cup sour cream
2 tsp freshly squeezed lime
1 clove garlic, minced or pressed
1/2 tbsp fresh or dried chopped mint
1/2 tbsp cilantro
1/4 tsp salt
3 dashes of hot sauce, or to taste
2 large ripe avocados
In medium bowl stir sour cream, lime juice, garlic, mint, cilantro, salt, and hot sauce. Cut avocados in half and remove pits. Scoop out flesh into a small bowl and mash slightly with a fork, keeping it a bit chunky. Add to sour cream mixture. Mix well. Add more sour cream if desired for a creamier dip. Top cheese crisps with a dollop of dip and serve. Dip can be kept in the fridge for about a day if covered with plastic wrap that is pressed into the dip.