Slice the crusts off the bread and halve the garlic. Rub the bread with garlic and olive oil and toast in the oven.
Top 8 slices with little gem leaves, anchovy fillets and parmesan. Mix the yoghurt with the Daikon Cress and season with salt and pepper. Spoon the sauce over the bread slices. Stack the slices on top of each other, finishing with a slice of bread and fix with cocktail sticks. Slice the sandwiches diagonally.