Pluck the basil leaves, put 6 leaves aside and roughly chop the rest. Grind the basil and yogurt with a hand blender.
Stir the puree with cream cheese and season heartily with salt, pepper and juice of one lemon. Clean, rinse and very finely dice the radishes.
Cut the remaining basil leaves into thin strips and mix with the diced radishes. Spread the breads with the cream cheese, top with the radish-basil mixture and season with salt and pepper.
Cut breads once crosswise and bring to table.
Tip: Use plain or light yogurt, yes, as needed!