In medium bowl combine fresh and oven-dried tomatoes, basil, salt and black and red peppers. Set aside.

Broil or grill bread until golden brown on both sides. In small bowl combine extra-virgin olive oil and roasted garlic. Brush over toasted bread slices.

Using a slotted spoon to drain off excess liquid, divide tomato mixture among bread slices. Garnish with extra julienned basil leaves, if desired, and serve immediately.