12 baby dill pickles quartered
4 softened cream cheese (or use any soft, spreadable cheese of your choice)
To assemble, stack the salami slices and cut in half to create 24 half moons. Lay each half moon slice of salami out on a flat work surface or cutting board. Using a butter knife, spread a small amount (1/2 teaspoon) of the cheese on each salami half starting in the center, middle. Place a piece of pickle in the center of the salami on top of the cheese and tightly roll into a cone shape. Pierce with a toothpick to keep in place and arrange on a platter to serve.