In a food processor, combine hard-boiled eggs, softened cream cheese, and sharp cheddar cheese. Add Dijon mustard, lemon juice, turmeric, granulated garlic, salt, and pepper. Pulse until smooth.

With the processor on, drizzle in warm water until the mousse is silky. Transfer to a piping bag; chill for 15-20 minutes.

Preheat oven to 400°F (205°C). Slice baguette diagonally, brush with olive oil, and bake until golden, about 8-10 minutes. Rub with fresh garlic.

Spread a layer of Egg-Cheddar Mousse on each crostini and pipe a swirl. Roll smoked salmon into roses and place on top.

Garnish with fresh dill and optional black sesame seeds. Serve immediately.