Preheat oven to 300.
To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days.
Spread 1 TB of the smashed roasted garlic on each crostini. Stack the sage leaves, roll them tight, and slice thin with a sharp knife (chiffonade). Divide the sage among the crostinis and drizzle with the best extra virgin olive oil you can find.