Soak the raw almonds in hot water for at least an hour.
Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice.
Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency.
Transfer to a bowl and refrigerate.
Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven.
Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes.
Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs.
Roast for about 8 minutes in a 175C/350F oven.
Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.