In a food processor, combine hard-boiled eggs, softened cream cheese, sharp cheddar, Dijon mustard, lemon juice, turmeric, granulated garlic, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes. Gradually add warm water, blending until silky. Transfer mousse into a piping bag and chill for 15-20 minutes.

Preheat oven to 400°F (205°C). Slice baguette into ½-inch pieces and arrange on a baking sheet. Brush each slice with olive oil and toast in the oven for 5-7 minutes until golden brown. Rub fresh garlic clove over each warm crostini.

Apply a thin layer of Egg-Cheddar Mousse onto each crostini. Use piping bag to create decorative swirls. Roll smoked salmon into roses and place on top. Sprinkle with fresh dill and black sesame seeds if desired.

Present crostini on a platter and serve fresh within 30 minutes of assembly for optimal freshness.