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Cut baguette into 12 1-inch thick pieces on a bias.
Brush the baguette pieces with olive oil and toast in the oven.
Arrange 3-4 slices of avocado on each slice of baguette, top with a pinch of tomato.
Squeeze lemon juice over the crostini and season with salt and pepper.
Arrange on a platter and garnish with cilantro. Drizzle with olive oil.
Serve and enjoy!