Preheat oven to 400 degrees F.

Very thinly slice crusts from bread; reserve for filling.

Move a rolling pin over each slice to flatten.

Lightly brush both sides with melted butter.

Cut each slice into 4 triangles.

Working in batches, press each triangle down into a mini muffin pan cup and shape as needed.

Bake in the centre of the preheated oven for 8 to 10 minutes or until tips and bottoms are golden.

Cool on a rack.

Store in an airtight container at room temperature for up to 2 days, or freeze.

To make the filling, whirl reserved bread crusts in a food processor until crumbs form; set aside 1/2 cup.

Freeze remaining bread crumbs in a rigid-sided container to use for another purpose.

Heat canola oil in a large frying pan over medium-high heat.

When hot, crumble in ground lean pork; saute 5 to 8 minutes or until lightly browned.

Stir in finely chopped onion, garlic clove, celery, and carrot; cook for 2 to 3 minutes.

Stir in chopped fresh thyme (or dried thyme), salt, ground cloves, dried summer savory, ground black pepper, and turkey stock (or chicken stock or beef stock).

Cover, reduce heat to low and simmer for 20 minutes.

Then stir in bread crumbs and finely chopped fresh parsley; remove from heat.

Cool until able to handle.

When ready to serve, press cooled tourtiere mixture into toast cups, heaping slightly.

This can be done even a day ahead if covered and kept chilled.

Preheat oven to 350 degrees F.

Arrange filled cups on an ungreased baking sheet.

Bake for 10 minutes or until hot.

Top with a dab of Dijon mustard and garnish with a tiny piece of thyme.

Serve immediately.