Mix together goat cheese, salt, pepper, 1 tablespoon of the basil, and 1 tablespoon of the honey. Mashing together with a fork can help break up the cheese more effectively.
Beat the egg in a small bowl and add the panko (1/2 cup) into another small bowl.
Measure equal amounts (about 1 teaspoon) of the goat cheese mixture and roll into balls to make 14-16 total balls. As you make each, dip into the egg to coat, then the panko, and place on the parchment covered rimmed baking sheet.
Place baking sheet in freezer for thirty minutes.
While the goat cheese balls are cooling, preheat oven to 475 degrees F. Brush tops of the balls with the olive oil and bake for approximately 10 minutes, or until just golden brown.
Allow to rest for at least five minutes before transferring to a serving tray.
Drizzle with remaining tablespoon of honey and garnish with remaining tablespoon of fresh basil.
Panko substitution: Whole wheat bread crumbs, or ground up pecans (or other nuts) can be used for a healthier/grain-free option, if desired.
Make ahead instructions: If making days (or weeks) in advance, after freezing for thirty minutes transfer to a zip top bag or airtight container and freeze for up to three months.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.