Prepare the Salami Pickles: Drain the dill pickles thoroughly. Pat them dry slightly with a paper towel. Take one thin slice of salami and gently wrap it around each pickle. If desired, use a toothpick to secure the salami. (Optional: for an extra layer of flavor, gently stuff a tiny amount of softened cream cheese into the end of the pickle before wrapping with salami).

Marinate the Cheese: In a medium, non-reactive container or a wide-mouth jar, combine the olive oil, sliced garlic, rosemary sprigs, black peppercorns, and red pepper flakes.

Combine and infuse: Add the cubed cheese to the oil mixture, ensuring the cheese is mostly submerged. Gently stir everything together so the herbs and spices evenly coat the cheese.

Resting Period: Cover the container tightly and refrigerate for a minimum of 4 hours, though preferably overnight, to allow the cheese to fully absorb the flavors of the marinade.

Serve at Room Temperature: About 30 minutes before serving, remove the marinated cheese from the refrigerator to allow it to come closer to room temperature, which enhances the flavor and texture of the cheese and the oil.

Assembly: Arrange the marinated cheese cubes (including some of the infused oil and herbs for drizzling) artfully on a serving platter alongside the prepared Salami Pickles. Serve immediately with crusty bread or crackers for dipping.