An Asian sensibility informs a flower-shaped canape of spicy radish, seaweed salad, and a sprinkle of sesame seeds.
Stir together cream cheese and wasabi in a small bowl; set aside.
Preheat oven to 300 degrees. Using a 1 1/2-inch flower-shaped cookie cutter, cut out two flowers from each bread slice. Brush with sesame oil, and arrange flowers in a single layer on a baking sheet. Bake, turning once, until dried out and lightly toasted, 10 to 14 minutes. Transfer to a wire rack to cool.
Using a small offset spatula, evenly spread wasabi mixture on each flower, and top with a radish slice. Top each canape with 1 teaspoon seaweed salad; sprinkle with toasted sesame seeds.