Gemini season brings a sense of movement as we transition from spring into the height of summer. It’s a heady, mind-oriented sign – full of curiosity, self-expression, and a touch of restlessness. Don’t be surprised if you find yourself starting five books but only finishing one.
As the days grow longer and warmer, people begin to favor grazing boards and picnic-style spreads, where time stretches and everything slows down just a little. This is exactly Gemini’s vibe: snacking here and there, gathering bits of information, and spilling a little tea along the way.
My Gemini-season recipe fits right in. A baked brie with roasted apricots, served with your favorite toasted bread or crackers. It’s ideal for sharing and full of contrast and duality, something Gemini thrives on. You’ve got soft, salty, rich brie paired with tangy, buttery apricots. I like to top it all off with a sprig or two of rosemary and serve it alongside slices of toasted ciabatta.
Why apricots? I know baked brie goes with most fruit. I chose apricots because they’re in peak season right now and bring that bright, golden color that perfectly captures Gemini’s sunny, cheerful energy.
It’s simple, light, and best enjoyed in good company. All the things Geminis love without overthinking a thing.
Ingredients
- 3 – 4 apricots, sliced in half, stones removed
- A handful of walnuts
- 1 tbsp butter
- 1 round wheel of double or triple cream brie
- A sprig of rosemary
Instructions
Bake the apricots
- Set over to 400 degrees F
- Slide each apricot in half and place in an oven-safe dish, skin side down, in a single layer
- Place a tiny square of butter in the center of each apricot
- Top with walnuts
- Drizzle honey over them
- Bake for 20 minutes
- Put them under the broiler on high for 3 minutes if you want a bit of char
- Take out of the oven and set aside
Bake the brie
- Lower the oven temperature to 350 degrees F
- Remove the top rind of the brie with a knife
- Put the brie in an oven-safe baking dish that can double up as a serving dish (I used my cute little Staub casserole dish)
- Bake for 12 – 15 minutes
- Remove from the oven and let it sit for about 10 minutes
Arrange the dish for grazing
- Add the baked apricots and walnuts on top and around the brie
- Garnish with some rosemary on the side
- Serve with your favorite sliced bread or crackers
JULIENNE CARROTS 