Brie & Apricot
The story
Some cheese boards whisper. This one shows up in a beret. The Brie & Apricot takes everything you love about a French cheese course, the oozing triple-crème, the sweet-tart jam, the crunch, the drizzle, and stacks it onto a golden, flaky District Biscuit that was born to carry the load.
Here's the thing about a warm wheel of brie: it needs a base with a backbone. A dinner roll goes gummy. A cracker snaps and surrenders. A muffin turns to paste the second that apricot hits it. The District Biscuit does not flinch. Crisp edges, buttery flaky layers, and just enough structure to hold molten cheese, glossy preserves, and a slick of thyme honey without a single soggy casualty.
Snack, lunch, or the fanciest thing you've eaten standing over the sink, this is your culinary canvas doing exactly what it does best. Cheese course, upgraded.
Why you'll love it
- Sweet, savory, and herby in one bite: melty brie, bright apricot, and thyme honey all at once.
- No sog, ever, the flaky District Biscuit stays crisp under warm cheese and jam where bread caves.
- Restaurant cheese-course energy in under 25 minutes, zero reservation required.
- Built-in crunch from candied walnuts against the pillowy brie.
- Vegetarian-friendly and endlessly dressable up or down for guests.
Ingredients
- 4 District Biscuits, warmed and split
- 8 oz triple-crème brie, cut into thick slices (rind on)
- 1/3 cup apricot preserves
- 1/2 cup candied walnuts, roughly chopped
- 3 tbsp honey
- 4 to 5 sprigs fresh thyme (plus extra leaves to finish)
- Flaky sea salt, for finishing
- Freshly cracked black pepper, optional
How to build it
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1Warm the District Biscuits in a 350°F oven for 4 to 5 minutes, then split them horizontally so the cut sides face up.
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2Make the thyme honey: gently warm the honey with the thyme sprigs in a small saucepan over low heat for 3 to 4 minutes until fragrant, then remove from heat and discard the sprigs.
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3Lay thick slices of triple-crème brie over the bottom half of each warm biscuit.
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4Return the brie-topped biscuit bottoms to the oven for 2 to 3 minutes, just until the cheese softens and starts to ooze at the edges.
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5Spoon apricot preserves over the melty brie, letting it settle into the folds.
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6Scatter the chopped candied walnuts across the top for crunch.
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7Drizzle generously with the warm thyme honey, then finish with a pinch of flaky sea salt and a few fresh thyme leaves.
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8Cap with the biscuit tops, or serve open-faced for the full cheese-course look, and eat while the brie is still warm.
Pro tips & swaps
- For the cleanest melt, pull the brie out of the fridge 15 minutes before building, room-temp cheese oozes instead of sweats.
- Keep the rind on the brie, it holds the shape as it warms and adds a gentle earthy note against the sweet apricot.
- No candied walnuts? Toast raw walnuts or pecans in a dry pan, then toss with a teaspoon of the warm honey for an instant candied shortcut.
- Make-ahead: warm the thyme honey and chop the walnuts up to 3 days early, keep the honey at room temp and assemble just before serving.
- Swap apricot for fig jam or cherry preserves if that's what your pantry is holding, the build is forgiving and loves stone fruit.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Brie & Apricot biscuit ahead of time?
You can prep the components ahead, warm the thyme honey and chop the candied walnuts up to three days in advance. But assemble and serve this one warm, since the magic is the brie oozing into the flaky District Biscuit. If you build it too early the cheese sets and you lose that melty cheese-course moment.
What is the best biscuit to use for a brie and apricot build?
A sturdy, flaky biscuit with crisp edges is essential so it doesn't turn to mush under warm cheese and jam. The District Biscuit is built exactly for this, buttery layers and real structure that hold molten brie, apricot preserves, and honey without going soggy. A dinner roll or muffin will collapse where the District Biscuit stays crisp.
What can I substitute for triple-crème brie?
Regular brie or a ripe Camembert both work beautifully and melt just as generously. For a firmer, tangier take, try a wedge of soft goat cheese, though you'll lose some of the luxurious ooze. Whatever you choose, slice it thick and let it come to room temperature before it hits the District Biscuit.
Is the Brie & Apricot biscuit vegetarian?
Yes, this build is vegetarian as written, brie, apricot preserves, candied walnuts, and thyme honey are all meat-free. If you follow a strict vegetarian diet that avoids animal rennet, choose a brie made with vegetable rennet. Note it is not vegan, since it features both cheese and honey.
Can this be made gluten-free?
The toppings, brie, apricot preserves, candied walnuts, and thyme honey, are naturally gluten-free, so the only swap needed is the base. Use a gluten-free biscuit and you're set. Check with the District Biscuit cafe on current gluten-free options, since the classic District Biscuit is made with wheat flour.
How do I get the brie to melt without the biscuit going soggy?
Warm and split the District Biscuit first, then lay the brie on the bottom half and return it to a 350°F oven for just 2 to 3 minutes, only until the cheese softens at the edges. Add the wet toppings, apricot and honey, after the melt so they sit on top rather than soaking in. The flaky layers of the District Biscuit hold their crunch because you're not overloading them with liquid before they warm through.
What should I serve or drink with the Brie & Apricot biscuit?
It loves a crisp, off-dry white like Riesling or a glass of sparkling wine that cuts the richness of the triple-crème brie. For a non-alcoholic pairing, a tart apricot or peach iced tea echoes the preserves. Serve alongside a handful of grapes or a simple arugula salad and you've got a full light lunch.
How many calories are in a Brie & Apricot biscuit?
As a ballpark, one fully loaded Brie & Apricot biscuit lands roughly in the 450 to 600 calorie range, driven mostly by the triple-crème brie, candied walnuts, and honey. Exact numbers depend on how heavy-handed you are with the cheese and drizzle. Treat it as a rich snack or a satisfying light lunch rather than an everyday nibble.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are built for stacking, golden crisp edges and genuinely flaky, buttery layers with enough structure to carry bold, wet toppings without going soggy. That's the whole 'Your Culinary Canvas' idea, a base engineered to hold molten brie, jam, and honey where ordinary bread or muffins give up. It's premium, small-batch Alexandria craft, not a supermarket dinner roll.
