The best board for this is one with wells carved into it, but if you don’t have one or can’t find one, use more bowls instead
Place the tomatoes, olives, and tortellini in individual wells, then add the pepperoncini, mozzarella, and artichoke to small bowls or ramekins and space out evenly on the board to anchor it
Next, fan the coppa around one bowl, the salami around another bowl, and the chorizo around the third and fill in the space between the bowls with the prosciutto
Add the Taralli to the empty spaces, then add a bowl of balsamic glaze (with a small serving spoon) and a small dish for the salt and pepper to the edge of the board where there’s room
Put the skewers in a tall cup or mason jar and place on the side