Prosciutto and Gorgonzola Toasts with Herb Garlic Cream

I know you're probably getting sick of all these appetizers, I just can't help myself! I found this one in Cooking Light, and it actually calls for trimmed beef tenderloin, but I used diced prosciutto instead. It was so good that I really could have just had these for dinner!

1 pkge diced prosciutto (or sliced ham, trimmed beef tenderloin, sliced roast beef, whatever sounds good)

30 1/4 inch thick slices diagonally cut french bread baguette, toasted (or not, I actually didn't toast mine)

10 TB herb garlic cream (recipe to follow)

30 baby spinach leaves

5 TB crumbled gorganzola cheese

Spread each baguette slice with 1 tsp herb-garlic cream; top each with 1 spinach leaf. Divide evenly among bread slices; sprinkle each iwth 1/2 tsp cheese. Yield 30 appetizers.

Herb Garlic Cream

2/3 cup fat-free sour cream

2 TB minced fresh chives

2 TB low-fat mayo

1 1/2 TB chopped fresh thyme (I used dried and it was fine)

1 1/2 tsp Worchestershire sauce

1/2 tsp freshly ground black pepper

1 garlic clove minced

*I had quite a bit of leftover ingredients after making this, so I made a panini the next day by hallowing out half a loaf of regular french bread, spreading herb-garlic spread and adding prosciutto, gorganzola, spinach, tomatos and salt and pepper. I pressed in on a hot skillet for about five minutes on each side and it was HEAVEN. It made me want to buy a panini press!