Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Cover and simmer2 minutes. Let cool. Add 1/4 cup minced cilantro and rosemary. Transfer mixture to large jar. Add onion, vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with cilantro. Serve with toasted baguette slices.
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