Spread 3 tablespoons of plain cream cheese evenly over three 10-inch flour tortillas.
Using a pizza cutter or knife, cut each tortilla into 6 strips (about 1 inch wide). Discard the top and bottom curved edges of each tortilla to create straight strips.
Line up 36 slices of salami and slice each one in half lengthwise.
Place 4 salami halves at the top of each tortilla strip, leaving about 1/3 of the strip exposed at the bottom.
Tightly roll each strip from left to right, stopping just short of the end.
Tuck a basil leaf (18 total) into the end of each strip, and finish rolling, ensuring the entire strip is tightly coiled and secure.
Gently fold down the outer salami "petal" to create a rose-like effect (optional).
