In a medium bowl, whip goat cheese with 1 tbsp. of butter, adding a splash of whole milk if needed to lighten the consistency.
Heat remaining 1 tbsp. butter in a saucepan over medium high, and fry sage leaves until crispy but not burnt, about 1 minute.
Toast the sourdough in a toaster, under a broiler, or in a cast-iron skillet set over medium-high heat.
Spread the whipped goat cheese on top of each toasted sourdough slice. Top with honeycomb, crispy sage, and a sprinkle of sea salt. Repeat with remaining slices, place on a platter, and serve.