Rinse the radishes and cut off the tops, keeping a small piece of the tail on each one. Dry the radishes with a paper towel.
In a frying pan, melt a little butter and add the radishes and honey. Add 20ml of water, salt and pepper.
Cover and cook for 8 minutes over low heat, stirring the radishes from time to time. Season with a dash of olive oil and lemon juice. Set aside.
Wash the basil leaves and keep the larger ones.
Spread a light layer of mayonnaise on each gluten-free Sigdal quinoa and sunflower cracker.
Add a few leaves of rocket and basil before placing the 3 slices of Brie de Meaux.
Arrange a few glazed radishes on each cracker with some of the honey-lemon juice. Finish by placing a teaspoon of green pesto on each cracker.