Preheat the oven to 375°, and line a sheet tray with parchment paper.

Brush both sides of the bread with garlic oil, and place on the prepared sheet tray. Bake until the bread is golden brown, 4 to 5 minutes. Place the crostini in a baking dish, and set aside.

Heat a sauté pan over medium-low heat, and add the bacon. Cook until golden brown and crisp.

Using a slotted spoon, remove the crisp bacon from the pan leaving the fat behind.

Add the butter to the pan with the bacon fat, and heat until melted.

Stir in the celery and green onions, and cook until softened. Add the garlic, and cook an additional 30 seconds or until aromatic.

Sprinkle in the flour, and cook for about 1 minute to make a roux.

Stir in the spinach and cook until wilted.

Remove from the heat and stir in the parsley, Tabasco and reserved crispy bacon. Season with salt and pepper to taste. Allow the mixture to cool a bit.

Top each crostini with an oyster, top with a generous spoonful of the spinach mixture followed with a sprinkling of breadcrumbs.

Bake the crostini until the breadcrumbs are golden brown, 4 to 5 minutes.