Wash the basil and tomato and dab dry. Pluck basil leaves from the stalk and chop. Cut tomato into quarters, remove stalk and seeds. Finely dice the flesh. Stir cream cheese and crème fraîche until smooth. Then stir in the chopped basil leaves.
Season cream with salt and pepper. Pour the cream cheese mixture into a piping bag with a large star-shaped spout and squirt generously onto the crackers. Sprinkle tomato cubes over the cream. Arrange three crackers each with lamb's lettuce and a tomato rose on a plate. Serve quickly so that the crackers do not become soft