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The extra flavor of garlic can turn a simple crostini base into a flavor explosion by itself. It's a great way to add depth of flavor to dishes without having to add the garlic to the topping.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Preheat an oven or toaster oven to 200°C (400°F).
Cut the baguette into slices about 13mm (1/2") thick and lay them out on a baking sheet. Lightly brush on some olive oil and sprinkle with salt and the minced garlic. Place in the oven and bake until just beginning to brown and crisp, about 7-10 minutes. Remove from the heat and let cool.