Preheat the oven to 400°F.
Place a saucepan of water over high heat and bring to a boil. Once boiling, add a healthy pinch of salt and add the peas. Boil the peas for 3-5 minutes or until tender. Drain the peas and immediately plunge them into an ice bath to stop the cooking process. Drain the peas again and place them in a large bowl.
In a medium-sized bowl, whisk to combine the shallots, a ¼ cup of the olive oil, vinegar, mustard, half of the salt, and fresh ground pepper. Pour the mixture over the peas and toss to coat. Cover the peas and transfer to the fridge. Leave the peas to marinate for 2 hours.
Pour half of the remaining olive oil over a large baking sheet, use a pastry brush to ensure the sheet is evenly coated. Arrange the slices of bread evenly on the sheet and drizzle them with the rest of the oil. Sprinkle them with the remaining salt.
Place the baking sheet in the oven and bake the crostini until golden, about 15-20 minutes. Transfer the crostini to a cooling wrack and let cool completely.
Once the peas are finished marinating, it's time to fry the bacon. Place the bacon in a cold skillet and place over medium heat. Cook the bacon until lightly browned on both sides, about 3 minutes per side. Transfer the bacon to a cutting board and cut into cubes. Set aside.
Spoon the peas into a shallow serving bowl and top with bacon and burrata. Garnish the dish with mint leaves and fresh basil and serve immediately with a basket of the crostini on the side.