Place sun-dried tomatoes in medium bowl; cover with boiling water. Let stand 3 minutes or until soft.
Meanwhile, place bread slices on ungreased cookie sheet. Spray bread lightly with nonstick cooking spray. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
Drain tomatoes. Coarsely chop tomatoes and roasted peppers with knife or in food processor; place in medium bowl. Add oil, garlic, basil and salt; mix well.
Just before serving, spoon about 2 teaspoons tomato-pepper mixture onto toasted side of each bread slice; spread evenly. Garnish with fresh basil.